Chocolate Biscotti Fat-Free (if no yolks or nuts used)
(small recipe...makes only 1 log = about 20 biscotti, can double recipe)

DRY ingredients (can mix ahead and store in container .. use 2 c. per log)

1 cp flour
1/2 cp sugar
1/2 cp cocoa
3/4 tsp baking powder
1/4 tsp salt
(can add whole or chopped nuts - or whatever you want, really .. not FF
then .. duh! ;-))

WET ingredients:

2 tsp almond extract
2 eggbeaters units, or whites equal to 2 eggs (or 2 eggs)
splash of chambord or liquor to match extract

read personal notes below

Combine flour, sugar, cocoa, salt and baking powder. Separately mix flavoring
and eggs. Combine, and add a splash of liquor or water to get a (very!)
sticky consistency. Arrange on greased cookie sheet into a log about 15
inches
long and 2 inches wide (or a little wider). Bake at 350 25 min, cool 10
minutes, slice and bake at 300 for 10-15 minutes per side, until cookies are
just a touch soft in center-they will harden more as they cool. These are
really good!

2/27/97 - sticky, but easy to put together .. makes 1 log. .. we'll see.
They crumble slightly more than buttery ones (as I recall) when cut for
second baking, but it's not a big problem at all. These are definitely to
be repeated and varied. The cocoa is more than most recipes but I like it
that chocolatey. Used Chambord but can't really taste the raspberry flavor
... so will probably skip it next time .. or maybe use a coffee flavoring
syrup .....

(3/9/97 - used less cocoa (barely 3/4 c. for double recipe) .. we'll see ..
I added 1 t. espresso powder, used 3 eggs worth of Egg Replacer .. dry,
added liquid espresso - no liqueur - and 1 egg --OHHH, needed more eggs
... still dryish but finally kept together enough to make logs - chocolate
syrup may be a good idea to try)