Why choose between semisweet and white chocolate when you can have both? This homemade version of the light and dark biscotti, a coffee shop staple, brings both luscious types together in perfect harmony.
- Portion size 36 servings
- Credits : Canadian Living Magazine: December 2013
- 1 Basic Biscotti Dough
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
- 1 egg whites
- 6 white chocolate melted
- semisweet chocolate shaved
MethodStir together dough, semisweet chocolate chips and white chocolate chips until combined. Divide dough in half.
On lightly floured surface, shape each half into 12-inch (30 cm) long log. Place, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheet; press to flatten slightly. Stir egg white with 1 tsp water; brush generously over tops of logs.
Bake in 325 F (160 C) oven just until light golden and firm to the touch, about 35 minutes. Let cool on pan on rack for 10 minutes.
Transfer logs to cutting board. Using sharp chef 's knife, cut diagonally into 1/2-inch (1 cm) thick slices. Stand slices upright, about 1/2 inch (1 cm) apart, on baking sheet.
Bake in 300 F (150 C) oven until almost dry, about 35 minutes. Transfer to rack; let cool completely. Dip 1 end of each biscotti in white chocolate, letting excess drip off. Place on parchment paper–lined baking sheet; sprinkle shaved chocolate over white chocolate. Refrigerate until white chocolate is set, about 20 minutes.
Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 64 mg
- Sugars 14 g
- Protein 2 g
- Calories 155.0
- Total fat 8 g
- Potassium 60 mg
- Cholesterol 18 mg
- Saturated fat 4 g
- Total carbohydrate 21 g
- Iron 4.0
- Folate 7.0
- Calcium 3.0
- Vitamin A 3.0