Crunchy Chocolate Biscotti

Chef #1151642's Note:

From Good Housekeeping

• Total Time: 1 hrs 20 mins
• Prep Time: 30 mins
• Cook Time: 50 mins

Ingredients:

Serves: 48

Yield: 48.0 biscotti

• 3 egg whites
• 1⁄3; cup vegetable oil
• 2 tablespoons strong brewed coffee
• 1 teaspoon vanilla extract
• 1 2⁄3; cups all-purpose flour
• ¾ cup sugar
• ½ cup unsweetened cocoa
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1⁄3; cup hazelnuts or 1⁄3; cup other nuts , chopped and toasted
• 1⁄3; cup dried tart cherry

Directions:

1. Preheat oven to 350 degrees F. Lightly grease large cookie sheet.
2. In a small bowl, beat together egg whites, oil, coffee, and vanilla.
3. In a large bowl, stir together flour and remaining ingredients until well mixed. Pour egg mixture onto dry ingredients and stir until combined. Shape mixture into two 12" by 1" logs; place both on cookie sheet and flatten slightly. Bake 30 minutes. Remove from oven and cool 10 minutes.
4. Transfer one log to cutting board. Slice diagonally into scant 1/2-inch-thick biscotti. Arrange biscotti, cut side up, on cookie sheet. Repeat with remaining log, using a second cookie sheet if necessary.
5. Bake 20 minutes. Transfer to wire rack to cool. Store in an airtight jar up to 1 month.