4th Annual EatingWell Holiday Cookie Contest
Readers' Choice Sweepstakes - 2008 - Finalists

Two-Bite Biscotti

These mini biscotti have a deep and satisfying chocolate taste without a
large caloric commitment. They are great for dessert buffets when the
guests want to sample a bit of everything.

Submitted by: A.J., Wauconda, IL
Active Time: 15 minutes
Total Time: 45 minutes
Yield: 32 biscotti

5 Tablespoons canola oil
3/4 cup sugar
1 large egg
1 large egg white
1 teaspoon peppermint extract
1 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 ounces dark chocolate, melted

Preheat oven to 350 F. Line a baking sheet with parchment paper or a
nonstick baking mat. Add oil, sugar, egg, egg white and peppermint
extract to a large bowl. Beat with an electric mixer until well combined.
Whisk all-purpose flour, whole-wheat flour, cocoa powder, baking soda and
salt in a medium bowl. Add to wet ingredients and mix until combined.
Turn the dough out on work counter and divide into two equal portions. Pat
each portion into a log about 14 inches long and 11/2 inches wide. Place
the logs side-by-side on the prepared baking sheet. Use the palm of your
hand to flatten each log slightly. Bake for 18 minutes. Remove from the
oven and let cool on the pan for 5 minutes. Reduce oven temperature to 300
.. Transfer the logs to a cutting board and cut into 1-inch slices (it is
best to use a serrated knife to gently saw into the top of the biscotti
and then push through the log in one motion). Place the biscotti, cut-side
down, on the baking sheet and bake for an additional 5 minutes. Remove
from the oven and let cool completely. Drizzle melted chocolate over the
cooled biscotti.

Nutritional Information: Per serving: 77 calories; 3 g fat (1 g sat, 2 g
mono); 7 mg cholesterol; 12 g carbohydrate; 1 g protein; 1 g fiber; 62 mg
sodium; 40 mg potassium.

Source:
<http://www.eatingwell.com/community/kitchen_to_kitchen/two_bite_biscotti_08.html>

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