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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Delicious biscotti with chocolate swirls. A light, relatively healthy treat. Adapted from Holly Clegg's Trim&Perfect Diabetic Cooking (trust me the recipe does not taste diabetic, no artificial anything) Ingredients:
1 1/2 cups all-purpose flour |
1 1/2 cups whole wheat flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
3 eggs |
1 egg white |
2/3 cup sugar |
1/4 cup canola oil |
1/4 cup nonfat milk or 1/4 cup 1% low-fat milk |
1 teaspoon vanilla extract |
1/2 cup semi-sweet chocolate chips |
Directions:
1. Preheat oven to 350°F.
2. In a medium bowl combine and stir the all purpose flour, whole wheat flour, baking powder and baking soda.
3. In a large bowl stir the eggs, egg white, sugar, canola oil, milk, and vanilla extract and an additional tsp of water.
4. Add the dry ingredients and combine (you may have to knead with your hands).
5. In a plastic or microwave safe bowl melt the chocolate chips. Start out with 30 seconds and continue in 5 second periods in the microwave until melted.
6. Quickly add to the dough and create a marbled effect.
7. Shape into 4 logs about 2 inches wide and 9 inches long.
8. Place logs on baking sheets lightly coated with nonstick spray.
9. Bake for 20 minutes until lightly browned.
10. Cut into pieces (18 per log).
11. Place back on baking sheet cut side down and bake for 15-20 minutes or until dry at 325°F.
12. ENJOY.
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