This recipe for chocolate biscotti is always a hit, and you'd never guess that it is actually healthy. That's because some of the fat in this recipe has been replaced by pumpkin puree. You won't taste it, but it adds a moisture to these crisp cookies. This biscotti is perfect for dunking in hot chocolate, tea or milk. I also like to make this recipe around the holidays for food gifts.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 32 servings
- 1/3 cup butter, softened
- 2/3 cup sugar
- 1/4 cup unsweetened cocoa powder
- 2 tsp. baking powder
- 1 large egg
- 1/3 cup unsweetened pumpkin puree
- 1 cup all-purpose flour
- 3/4 cup white whole wheat flour
- 2/3 cup mini chocolate chips
- 1/2 cup chopped walnuts
- Preheat oven to 375 degrees F. Grease a large cookie sheet.
- Place butter in a large mixing bowl, and beat with an electric mixer on high speed about 30 seconds until fluffy.
- On medium-low speed, beat in sugar, cocoa powder and baking powder until incorporated, scraping the sides of the bowl as necessary. Beat in egg and pumpkin puree.
- Gradually beat in flours until incorporated. If you can't add all the flour with the electric mixer, stir in the rest. Stir in the chocolate chips and walnuts.
- Divide dough in half. On cookie sheet, form each half into an 8-inch log, patting down until each piece is about 2-1/2 inches wide.
- Bake 20-22 minutes. Place cookie sheet on wire rack, and let biscotti cool 20 minutes.
- Reduce oven temperature to 325 degrees F. Slice biscotti into 1/2-inch pieces. Place cut side down on cookie sheet. Bake 8 minutes. Turn biscotti over, and bake another 7-9 minutes until crisp.
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