CHOCOLATE BISCOTTI RECIPE WITHOUT BUTTER RECIPES
CHOCOLATE BISCOTTI (NO BUTTER) RECIPE - ITALIAN.FOOD.COM
This recipe is given in grams; it's from a BBC food show. The dough can feel a bit crumbly but it's no problem. These are really good and chocolaty. I like to roast my hazelnuts in the oven. You make them fast and you can eat more of them since there is no butter in them good for lactose intolerants!!
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 2 loafs, 20 serving(s)
Number Of Ingredients 8
Steps:
- Cream together the eggs with a pinch of sugar until frothy using an electric mixer.
- Spoon in the sugar little by little to make a pale yellow batter.
- Sift together flour, cocoa and baking powder; fold carefully into the egg mixture.
- Fold in nuts and chocolate.
- Chill for about 20 minutes.
- Flour hands and divide the dough into two.
- Form into logs in the length of an oven tray.
- Bake for 5 minutes in a 175°C (350°F) oven.
- Lower the temperature to 150°C (300°F) and bake for 15 minutes.
- Cut into pieces about ½-inch.
- Dry them in the oven for 15 minutes.
- When cool, store in an airtight tin.
Nutrition Facts : Calories 235.7, FatContent 17.5, SaturatedFatContent 9.1, CholesterolContent 18.6, SodiumContent 77.6, CarbohydrateContent 23.1, FiberContent 5.6, SugarContent 7, ProteinContent 6.3
CHOCOLATE BISCOTTI RECIPE | ALLRECIPES
This recipe takes some time and quite a few cookie sheets, but well worth it when you are enjoying a cup of coffee.
Provided by Leigh Anne
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 4 dozen
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (180 degrees C).
- In a large bowl, combine all the ingredients except the almonds; mix well with a spoon. Stir in the almonds until well blended; the dough will be thick and sticky.
- Place half of the dough on a 10 x 15 inch rimmed cookie sheet that has been coated with nonstick baking spray. Form a slightly rounded 4 x 12 inch loaf that is about 3/4 inch thick. Repeat with the remaining dough on a second cookie sheet and bake for 30 minutes.
- Remove from the oven and reduce the temperature to 325 degrees F (170 degrees C). Allow the loaves to cool for 20 to 25 minutes, then cut into 1/2 inch thick slices. Lay the slices cut side down on the cookie sheets and bake for 15 more minutes. Turn the cookies over and bake another 15 minutes or until very crisp. Allow to cool, then store in an airtight container. Will keep several weeks.
Nutrition Facts : Calories 160.6 calories, CarbohydrateContent 29.1 g, CholesterolContent 38.8 mg, FatContent 3.8 g, FiberContent 1.6 g, ProteinContent 4.1 g, SaturatedFatContent 0.7 g, SodiumContent 116.8 mg, SugarContent 17 g
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