Chocolate Chip Biscotti
(Makes about 2 1/2 - 3 dozen biscotti)
1 3/4 cups bread flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch salt
1/2 cup (1 stick) unsalted butter, softened
1/4 cup granulated sugar
1/2 cup NatraTaste Gold Cup for Cup
2 eggs
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate mini chips
1/2 cup dried, cherries, cranberries or other dried fruit pieces
3/4 cup pignoli (or other) nut pieces
Directions:
Sift together first four ingredients. Set aside.
In medium bowl, using electric mixer, cream together butter, sugar and NatraTaste Gold. Add eggs and vanilla, and beat until well blended. Add chocolate chips, nuts and dried fruit. Stir until just blended.
Divide dough into 3 parts, wrap and refrigerate 1-2 hours. Roll dough into logs the length of the baking sheet. If dough is sticky, you can lightly flour your hands before rolling dough.
Bake at 350ºF on parchment paper-lined baking sheet 20-22 minutes or until lightly golden brown. Remove logs and cool on rack 15 minutes before slicing.
Cut logs into 1/2 - 3/4-inch thick slices and place sideways, once again on lined baking sheet. Bake about 10 minutes or until lightly toasted. Remove from oven and cool.
PER SERVING: 100 calories, 2g protein, 10g carbohydrates, 1g fiber, 6g fat, 20mg cholesterol, 45mg sodium.
Print Recipe
(Makes about 2 1/2 - 3 dozen biscotti)
1 3/4 cups bread flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch salt
1/2 cup (1 stick) unsalted butter, softened
1/4 cup granulated sugar
1/2 cup NatraTaste Gold Cup for Cup
2 eggs
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate mini chips
1/2 cup dried, cherries, cranberries or other dried fruit pieces
3/4 cup pignoli (or other) nut pieces
Directions:
Sift together first four ingredients. Set aside.
In medium bowl, using electric mixer, cream together butter, sugar and NatraTaste Gold. Add eggs and vanilla, and beat until well blended. Add chocolate chips, nuts and dried fruit. Stir until just blended.
Divide dough into 3 parts, wrap and refrigerate 1-2 hours. Roll dough into logs the length of the baking sheet. If dough is sticky, you can lightly flour your hands before rolling dough.
Bake at 350ºF on parchment paper-lined baking sheet 20-22 minutes or until lightly golden brown. Remove logs and cool on rack 15 minutes before slicing.
Cut logs into 1/2 - 3/4-inch thick slices and place sideways, once again on lined baking sheet. Bake about 10 minutes or until lightly toasted. Remove from oven and cool.
PER SERVING: 100 calories, 2g protein, 10g carbohydrates, 1g fiber, 6g fat, 20mg cholesterol, 45mg sodium.
Print Recipe