See Also: Double Chocolate Biscotti(recipes)
Cranberry-Chocolate Chip Biscotti(recipes)
Chocolate Chip Almond Biscotti(recipes)
Double Chocolate Bombe(recipes)
Double Chocolate Cranberry Chunkies(recipes)
Double Chocolate Spider Web Cheesecake(recipes)
Double Chocolate-Creme Fudge(recipes)
Double Chocolate Bundt Cake(recipes)
Double Chocolate Chunk Cookies(recipes)
Double-Chocolate Coffee Balls(recipes)

Double Chocolate Biscotti (recipes)


Double Chocolate Biscotti

Yield: Makes 24 servings



Ingredients:



3/4cup all-purpose flour

3tablespoons sugar substitute

3tablespoons packed brown sugar

2tablespoons unsweetened cocoa

1teaspoon baking powder

1/4teaspoon salt

2egg whites, softly beaten

2tablespoons butter

1tablespoon chocolate syrup

1/2cup puffed wheat cereal

4teaspoons sliced almonds









Preparation:





1.Preheat oven to 350°F. Line cookie sheet with parchment paper; set aside.2.Combine flour, sugar substitute, brown sugar, cocoa, baking powder and salt in medium bowl; set aside. Beat egg whites in small bowl on high speed with electric mixer until soft peaks form.3.Melt butter in small saucepan. Pour into small bowl. Add chocolate syrup and egg whites. Stir butter mixture into flour mixture to form stiff dough. Stir in cereal.4.Turn dough out onto cookie sheet; shape into 12X2-inch log. Press almonds onto log. Bake 20 to 25 minutes or until firm. 5.Reduce oven temperature to 300°F. Cool completely on wire rack. Using serrated knife, cut loaf into 1/2-inch-thick diagonal slices. Place slices, cut sides down, on cookie sheet. Bake biscotti 10 minutes. Turn slices. Bake 10 minutes more. Cool completely on wire racks.









Nutritional Information:







Serving Size: 1 biscotti







Sodium

58 mg







Protein

1 g







Fiber









Carbohydrate

6 g







Cholesterol

3 mg







Saturated Fat









Total Fat

2 g







Calories from Fat

47 %







Calories

38









Dietary Exchange:







Starch

1/2