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Double Chocolate Biscotti

Not fond of biscotti? Try this moister version that's especially good with a hot cup of coffee. It has such a chocolaty taste and sweet drizzle on top that you won't even know it's been lightened up.
  • Total Time
    Prep: 20 min. Bake: 35 min. + cooling
  • Makes
    about 1 dozen

Ingredients

  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup sugar
  • 1 cup all-purpose flour
  • 1/2 cup finely chopped pecans
  • 1/4 cup baking cocoa
  • 1/4 teaspoon salt
  • 1/2 cup miniature semisweet chocolate chips
  • ICING:
  • 1-1/2 teaspoons miniature semisweet chocolate chips
  • 3 teaspoons fat-free milk
  • 1/2 cup confectioners' sugar
  • 1/8 teaspoon vanilla extract

Directions

  • In a large bowl, beat the eggs and extracts. Beat in sugar. Combine the flour, pecans, cocoa and salt; gradually add to egg mixture and mix well. Stir in chocolate chips.
  • On a baking sheet coated with cooking spray, shape dough into a 14x3-in. rectangle. Bake at 350° for 20-25 minutes or until lightly browned. Cool for 5 minutes.
  • Transfer to a cutting board; cut with a serrated knife into 1-in. slices. Place cut side down on baking sheets coated with cooking spray. Bake for 15-20 minutes or until firm, turning once. Remove to wire racks to cool.
  • For icing, in a microwave, melt chocolate chips; stir until smooth. Stir in milk, confectioners' sugar and vanilla until smooth. Drizzle over cookies; let stand until hardened.
Nutrition Facts
1 each: 181 calories, 7g fat (2g saturated fat), 37mg cholesterol, 67mg sodium, 27g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.
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