Biscotti is a very hard and crumbly Italian cookie that is perfect next to a cup of coffee. This one has such great chocolate and almond flavor !
154 calories per serving
3 c flour
½ c unsweetened cocoa
2 t baking powder
½ t salt
1 c sugar
2/3 c margarine, at room temperature
¾ c Egg Beaters
1 t almond extract
½ c whole blanched almonds, toasted and chopped
Preheat oven to 350 degrees. Combine flour, cocoa, baking powder and salt. With an electric mixer beat sugar and margarine until creamy, about 2 minutes. Add eggs and extract and beat well then gradually add in the flour mix mixing by hand. Dough will be very dry – don’t worry ! Then stir in almonds. On a baking sheet sprayed lightly with Pam form dough into 2 logs and bake 25-30 minutes and then cool on a wire rack 15 minutes. Add a few nuts to the top of the logs for extra almondy goodness. Using a serrated knife slice each log on the diagonal into 12 slices each 1 inch thick and place cut sides up back on the baking sheet and bake another 12-15 minutes per side or until crisp. Cool completely on wire rack.