Chocolate Macadamia Biscotti

I decided I'd make my first try at biscotti. I had one on my trip to Mendocino and really liked it. Before that, I had only had packaged ones. They were always really hard and dry. They took a great effort to bite. But the one at the MacCullhan House Restaurant was crunchy and light. It was very good with the cup for cappuccino. So tonight I made Chocolate Macadamia Biscotti based on a recipe from foodmayhem.com called Chocolate , Macadamia Nut, and Ginger Biscotti at http://www.foodmayhem.com/2009/07/dark-chocolate-macadamia-nut-and-ginger-biscotti.html .

I wanted mine to be about 100 calories each to go with my healthy eating meal plan. The Calorie Count website (http://caloriecount.about.com/) has a recipe analysis function. So, I adjusted the recipe until it matched my requirements. Here's what I came up with. They biscotti are very good. Excellent with Sleepy Time tea.

Chocolate Macadamia Biscotti
INGREDIENTS
1 cup all purpose flour
2/3 cup whole wheat four
1 cup sugar
1 t baking soda
1/3 cup cocoa powder
1/2 t salt
4 eggs
1 t vanilla
1/2 cup macadamia nuts chopped

1) Preheat oven to 350 degrees. Mix all of the dry ingredients together.

2) Beat three eggs with vanilla and incorporate into the dry ingredients thoroughly. My mixture was a little dry (maybe because of the whole wheat flour, maybe because of the size of the eggs. Who knows. I added about 1 tablespoon of milk to make is a thick, sticky dough.)

3) Fold in the chopped macadamia nuts.








4) Line a baking sheet with parchment paper. Divide dough in half and pat out into 11x3 inch logs. Bake at 350 degrees for 35 minutes.




5) Take the biscotti out of the oven. Turn the temperature down to 325 degrees. Cool for about 10-15 minutes. Slice the biscotti into 1/2 inch slices and place back on a baking sheet. Return to the oven and bake for an additional 15 minutes.

6) Serve with tea or coffee. Each biscotti is approximately 100 calories. The recipe makes 48 cookies.