Crunchy Chocolate Biscotti

Name: Crunchy Chocolate Biscotti
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 48
Ingredients: 3 egg whites; c. vegetable oil; 2 tbsp. strong brewed coffee; 1 tsp. vanilla extract; 1 c. all-purpose flour; 3/4 c. sugar; 1/2 c. unsweetened cocoa; 1 tsp. baking powder; 1/4 tsp. baking soda; 1/4 tsp. salt; c. hazelnuts or other nuts; c. dried tart cherries

By Susan WestmorelandPublished: Jun 13, 2007

Yields:

Prep Time:

30 mins

Cook Time:

50 mins

Total Time:

1 hr 30 mins

Cal/Serv:

Jump to recipe

A few years ago, my dad — a man with a serious sweet tooth who dunked Oreos in his morning coffee — got an off-the-charts cholesterol report. My biggest challenge was to come up with a new morning dunker for Dad. For Father's Day, I worked up this biscotti recipe.

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Ingredients

3 egg whites
cup vegetable oil
2 Tbsp. strong brewed coffee
1 tsp. vanilla extract
1 cups all-purpose flour
3/4 cup sugar
1/2 cup unsweetened cocoa
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
cup hazelnuts or other nuts
cup dried tart cherries

Directions

1. Step 1Preheat oven to 350 degrees F. Lightly grease large cookie sheet.
2. Step 2In a small bowl, beat together egg whites, oil, coffee, and vanilla.
3. Step 3In a large bowl, stir together flour and remaining ingredients until well mixed. Pour egg mixture onto dry ingredients and stir until combined. Shape mixture into two 12" by 1" logs; place both on cookie sheet and flatten slightly. Bake 30 minutes. Remove from oven and cool 10 minutes.
4. Step 4Transfer one log to cutting board. Slice diagonally into scant 1/2-inch-thick biscotti. Arrange biscotti, cut side up, on cookie sheet. Repeat with remaining log, using a second cookie sheet if necessary.
5. Step 5Bake 20 minutes. Transfer to wire rack to cool. Store in an airtight jar up to 1 month.
6. Step 6Nutritional information given is for one biscotto