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Chocolate and Vanilla Chip Biscotti

Christina Priola Chocolate and Vanilla Chip Biscotti
Christina Priola

Christina Priola

Chocolate and Vanilla Chip Biscotti

2 1/2 cups all purpose flour
1/3 cup unsweetened cocoa
3 tsp. baking powder
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/4 cup margarine or butter softened
3 eggs
1 cup white vanilla chips

1. Heat oven to 350 degrees. Spray one large or two small cookie sheets with non-stick cooking spray. In medium bowl, combine flour, cocoa and baking powder; mix well. In large bowl, combine sugar, brown sugar and margarine; beat until well blended. Add eggs; beat well. Add flour mixture; mix well. Stir in vanilla chips.

2. With sprayed hands, shape dough into three 7-inch rolls. Place three rolls apart on sprayed cookie sheet; flatten each to 7×3 inch rectangle.

3. Bake at 350 degrees for 22-28 minutes or until set and light golden brown. Remove from cookie sheet; place on wire racks. Cool 5 minutes  With serrated knife, cut rectangles into 1/2-inch slices. Arrange slices, cut side up, on ungreased cookie sheet.

4. Bake at 350 degrees for 6-8 minutes or until top surface slightly dry. Turn cookies over; bake additional 6-8 minutes or until top surface is slightly dry. Remove from cookie sheets; cool 15 minutes or until completely cooled. Store in tightly covered container.

Yields 4 dozen cookies. Calories 1 cookie = 70 / fat 20 (but who’s counting?)

Happy Holidays!

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