Chocolate and vanilla chip biscotti

48 Servings

Ingredients

Quantity Ingredient
2½ cup All purpose flour
⅓ cup Unsweetened cocoa
3 teaspoons Baking powder
½ cup Sugar
½ cup Firmly packed brown sugar
¼ cup Butter or margarine, softened
3 Eggs
1 cup White vanilla chips

Directions

Heat oven to 350. Spray 1 lare or 2 small cookie sheets with nonstick cooking spray.

Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, cocoa and baking powder; mix well. In large bowl, combine sugar, brown sugar and margarine; beat until well blended. Add eggs; beat well.

Add flour mixture; mix well. Stir in white vanilla chips.

With spray coated hands, firmly shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form ¾ inch thick rectangle, about 3 inches wide and 7 inches long.

Bake at 350 for 22 to 28 minutes or until rectangles are light golden brown and centers are firm to the touch. Place rectangles on wire racks; cool 5 minutes.

Wipe cookie sheet clean. With serrated knife, cut each rectangle into ½ inch slices; place, cut side up on cookie sheet.

Bake at 350 for 6 to 8 minutes or until top surface is slightly dry. Turn cookies over; bake an additional 6 to 8 minutes or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks. Store tightly covered. Makes about 4 dozen cookies.

Recipe by: Fast And Healthy November/December 1996 Posted to MC-Recipe Digest V1 #658 by L979@... on Jul 6, 1997

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