Hi everyone,

One of the ladie's bible study groups that I'm part of is having a gift exchange tomorrow evening. I bought a little sample of two different types of gourmet coffee, a Christmas mug, and wanted to include some homemade biscotti to include in the basket. I can't find my recipe that I used a couple of years ago that was really wonderful....it was a chocolate chip biscotti and was a weight watchers recipe. Unfortunately, because I am not WW Online member right now, I can't access the recipe. I was wondering if anyone happens to have the recipe, OR if you have another chocolate chip, or almond biscotti recipe that you could post for me TODAY! The gift exchange is tomorrow night, and I want to bake them early tomorrow morning.

Thanks!

Here is my favorite Biscotti recipe. It's a bit of work, but it's worth it.

2 Eggs
2 egg whites
1t vanilla extract
1 cup sugar
2 cups ap flour
1t baking soda
1/4 t salt
3/4 cup toasted nuts (almonds, pistachios, pecans or hazelnuts)

Preheat the oven to 325. Lightly spray a large baking sheet with oil.

In a large bowl combine the eggs, eggwhites, and vanilla. Mix until combined. Add the sugar, flour, soda and salt. Beat until dough forms. Add the nuts.

Turn the sticky dough onto a lightly floured board. With clean floured hands and the aid or a pastry scraper, knead the dough several times.
Divide the dough in half.

With floured hands, form the dough into two flatish logs, about 15 inches long and 2 inches wide. Place the logs on the baking sheet, 3 inches apart. Bake for 40 minutes. Remove and cool for 10 minutes.

Reduce the oven heat to 275.

On a cutting board, cut the logs diagonally into 3/4 inch thick slices. Arrange the slices on the baking sheet and bake for 10-12 minutes. Turn and bake for another 10-12 minutes. Turn the heat off, and leave the biscotti to crisp in the oven for 15 minutes. Remobe from oven and cool completely.

Makes 45 cookies.

Cal 58
Carb 10g
Protein 1g
Fat 1.4g

Variation: 3 Ginger: Eliminate the nuts and add 1.5 t ground ginger, 3T minced crystallized ginger and 1 T fresh ginger.

Pistachio -Orange: Use 2/3 cup pistachio nuts and add 2T orange zest and 2T Cointreau.

This recipe is from Julee Rosso's Great Good Food.

I love the ginger ones too. I don't think it would be any problem to add some mini chocolate chips to this recipe. Or you could just dip the bottoms in some melted chocolate after baking.

Good Luck.
--Francie

I love anise seeds in biscotti.

lori, to make almond biscotti, i use the chocolate chip recipe. instead of the water and vanilla extract, i simply replace with almond extract and some lemon juice (and eliminate choco chips).
in fact, i use this recipe as a base recipe, and i play around with flavors. for instance, to make orange chocolate biscotti, i use orange juice instead of water and i grate some orange peel in there. for gingerbread biscotti, i replace the water with molasses, eliminate the choco chips and add lots of cinnamon, nutmeg and cloves. today, i made lemon gingery biscotti. instead of water, i used lemon juice, and then i added grated ginger. very flavorful. it's fun to play around with flavors. i hope it all works out for you. nothing like biscotti with a cup of coffee or tea.yummy

what a coincidence, i just brought a batch out of the oven!here's my recipe i use from cooking light.
chocolate chip biscotti
1 1/4 cups all-purpose flour
1/2 cup semisweet chocolate mini-morsels
1/3 cup sugar
3/4 teaspoon baking powder
1 tablespoon water
1 teaspoon vanilla extract
1 egg
1 egg white
Vegetable cooking spray

Combine first 4 ingredients in a large bowl. Combine water and next 3 ingredients; add to flour mixture, stirring until well-blended (dough will be dry).
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.

Bake at 350° for 25 minutes. Remove roll from baking sheet to a wire rack, and let cool 10 minutes. Cut roll diagonally into 24 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 325°, 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 dozen (serving size: 1 cookie)

NUTRITION PER SERVING
CALORIES 57(25% from fat); FAT 1.6g (sat 0.8g,mono 0.5g,poly 0.1g); PROTEIN 1.2g; CHOLESTEROL 9mg; CALCIUM 12mg; SODIUM 5mg; FIBER 0.2g; IRON 0.4mg; CARBOHYDRATE 9.9g

Here are two WW recipes

http://www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=15191

http://www.weightwatchers.com/util/art/index_art.aspx?tabnum=1&art_id=32901

I’ve made very similar recipes and they are really good.

I’ve made biscotti with butter and without… and I don’t miss the butter at all. I've also added choc chips in the past, but they just melted and didn't really add any additional flavor (to me) and just added more calories.

Adding some instant coffee to the flour will make "mocha" flavored cookies.

I’ve also taken out the cocoa powder (and spices) and subbed an equal amount of flour. Added lemon zest and lemon extract and they are awesome for dipping in tea.

Lori, there's a Date-Orange biscotti recipe in KD's Daybook, Week 4. If you don't have it, I'll post it for you.