Recipe: Lean Chocolate Biscotti

Lean Chocolate Biscotti
Source: Sunset Magazine, Dec 1995
Makes about 20

1/4 cup butter or margarine, at room temperature
1/2 cup sugar
4 large egg whites
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
2 tsp baking powder
1/3 cup powdered sugar
about 2 tsp milk

With a mixer on high speed, beat butter and granulates sugar until fluffy. Add egg whites and beat until well-blended. Stir in flour, cocoa, and baking powder; mix until well blended.

On a buttered 12 x 15-inch baking sheet, shape dough down the length of the pan into a flat log 2 1/2-inch wide and 5/8-inch thick.

Bake in a 350 deg F oven until crusty and firm to touch, about 20 minutes. Let cool about 5 minutes.

On pan, cut log diagonally into 1/2-inch thick slices. Lay slices cut side down (they can touch). Return to oven and bake until cookies feel firm and dry, 15-20 minutes. Transfer to racks; let cool.

Smoothly mix powdered sugar and enough milk to make pourable icing. Using a spoon, drizzle icing decoratively over biscotti. Let stand until icing is dry, about 15 min. Serve, or store airtight up to 1 week.