This recipe comes from the book "The Cake Doctor"
Chocolate Cinnamon Biscotti
Mix together with electric mixer 3-4 minutes the following:
1 package German chocolate cake mix
1 stick margerine ( recipe actually called for butter)
2 eggs
1 cup flour
1/2 cup finely chopped hazelnuts
1/4 cup grated semisweet chocolate
1/2 tsp cinnamon
Shape dogh into a rectangle, bake 30-35 min till tooth pick comes out clean.
Cut on diagonal in 1 " slices. Bake biscotti 10 more minutes and turn oven off.
let them sit in in the oven 30 to 40 more minutes then bring them out to cool on a wire rack for 2 more hours. Store in airtight container.
I analyzed it with fitwatch and this is what I got:
Calories:
209.8 kcal
Water 6.97 g
Carbohydrate* (54%) 29.49 g
Protein (5%) 3 g
Total Fat (41%) 10.03 g
Monounsaturated 5.15 g
Polyunsaturated 1.84 g
Saturated 2.45 g
Cholesterol 0 mg
Dietary Fibre 1.81 g
Alcohol (0%) 0 g
Vitamins
Vitamin A 1.5 IU
Thiamin 0.14 mg
Riboflavin 0.1 mg
Niacin 1.24 mg
Pantothenic acid 0.09 mg
Vitamin B6 0.03 mg
Folate 33.12 mcg
Vitamin B12 0 mcg
Vitamin C 0.2 mg
Vitamin E 0.51 mg ATE
Minerals
Calcium 35.09 mg
Iron 1.35 mg
Magnesium 19.58 mg
Phosphorus 109.7 mg
Potassium 96.01 mg
Sodium 234.91 mg
Zinc 0.43 mg
Copper 0.18 mg
Thanks,
I love a biscotti and a cup of tea!
Here is recipe I use a lot
Almond Biscotti -1 Point Recipe By : Cooking Light Magazine, March '95 page 130 Serving Size : 30 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
2 cups all-purpose flour
1 cup sugar
1/2 cup slivered almonds -- chopped and toasted
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 eggs
1 egg white
Vegetable cooking spray
1. Combine first 5 ingredients in a large bowl. Combine vanilla and next 3 ingredients; add to flour mixture, stirring until well-blended (dough will be dry).
2. Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll.
Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.
3. Bake at 350 degrees for 30 minutes. Remove roll from baking sheet to a wire rack, and let cool 10 minutes. Cut roll diagonally into 30 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees, and bake 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on wire rack. Yield: 2-1/2 dozen.
* Try making dough in the bread machine. Serving Size (1 biscotti) According to the magazine: Per Serving: CALORIES 72 (16% from fat), PROTEIN 1.7g, FAT 1.3g (sat 0.2g, Mono 0.7g, Poly 0.3g), CARB 13.5g, FIBER 0.4g, CHOL 15mg, IRON 0.5mg, SODIUM 26mg, CALC 14mg Weight Watcher Points: 1
