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Ruth       information@locarbdiner.com 9-7-2002 05:16 AM
Chocolate Biscotti
Makes 20 cookies

You will need:
Saucepan
2 mini loaf pans
Parchment paper
Small saucepan or microwave safe bowl
2 small mixing bowls
1 set beaters for electric mixer
Whisk
Strong rubber spatula
Sharp serrated knife
Cookie sheet

Preheat oven to 325

2 tablespoons butter for pans and paper
1 eggs
1 egg, separated
1/16 teaspoon cream of tartar
1 ounce cream cheese
2 tablespoons natural nut butter
1/2 cup Decadent desserts chocolate bake mix
1/2 teaspoon baking powder
1/2 cup optional sliced or chopped nuts or chocolate chips


Combine nut butter and cream cheese in saucepan or and heat on low just until softened. Stir with a fork, and set aside.
Line loaf pans with buttered parchment paper.
.
Beat the egg white with the cream of tartar until stiff. Set aside.
With the same beaters, whip the whole egg and remaining yolk until thick and pale yellow.

Whisk a few tablespoons of the egg into the cream cheese to thin it. Whip in remaining egg.

Stir the baking powder into the chocolate bake mix. Whisk into the cream cheese mixture 1/2 at a time. Expect it to deflate.

Whisk 1/4 of the whites into the chocolate until all lumps are gone. Using the rubber spatula, scrape sides of bowl well.

Fold in 1/4 more of the whites. Carefully fold in the last half of the whites.

Divide batter between the two prepared pans.

Bake in preheated oven for 20 minutes. Lightly press center of cookie to check for doneness. It should spring back and feel firm.

Remove from oven to cool. Turn oven off.

Slice each loaf into 10 slices with a short sawing motion.
Lay out slices on cookie sheet. Place in oven.

Turn oven on to 225.
Bake at 225 for 12 minutes, flipping after 6 minutes.
Turn oven off and leave cookies in oven until they cool, turning them once, and removing them as when lightly browned and thoroughly dry.



Carbohydrates per cookie: .8
All times are MT (US).
All dates are in Month-Day-Year format.
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