Chocolate Raisin Biscotti

Cookbook

Chocolate Raisin Biscotti

Yield: About 30 biscotti
Fat per biscotti: 0.27g.
Calories per biscotti: 70.7

The whole family will enjoy this soft, chewy, chocolaty version of the popular twice-baked (as a loaf, and then after it is sliced) Italian cookie. Don't hesitate to bake a big batch, since biscotti will stay fresh for a week stored in a cookie jar or tin.

1 cup seedless raisins
3/4 cup boiling water
3/4 cup nonfat liquid egg substitute
1 cup sugar
1-1/2 tablespoons vanilla extract
2 cups all-purpose flour
2/3 cup Dutch processed cocoa powder
1/2 tablespoon baking powder
1/2 teaspoon salt

Preheat the oven to 350 degrees. Line a large baking sheet with baker's parchment.

In a small bowl, combine the raisins and the boiling water. Set aside to soak for 10 minutes, then drain the raisins.

Meanwhile, combine the egg substitute, sugar, and vanilla in a second bowl. Whisk until the sugar has dissolved and the mixture is frothy, about 1 minute.

In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Whisk in the raisins. Make a well in the center and pour in the egg mixture. Stir with a wooden spoon to incorporate the liquid ingredients fully.

Divide the dough in half and place both pieces on the prepared baking sheet. Working with lightly floured hands, form each half into a 9 by 3 inch loaf about 3/4 inch high. Bake for about 30 minutes, until well risen and firm to the touch.

Remove the loaves to a work surface and cut 1/2 inch slices on the diagonal with a serrated knife. Stand the slices upright on the baking sheet and return them to the oven for about 15 minutes more, until very dry to the touch and slightly crisp.

Let the biscotti cool on the sheet on a wire rack.

99% Fat-Free Italian Cooking:
All Your Favorite Dishes with Less Than 1 Gram of Fat
By Barry Bluestein and Kevin Morrissey
Doubleday
Hardcover, $27.50
320 pages
March 1999
ISBN: 0-688-15828-5
Recipe Reprinted by permission.