Marbled Biscotti

READY IN: 30mins
Recipe by KellyFarley

Delicious biscotti with chocolate swirls. A light, relatively healthy treat. Adapted from Holly Clegg's Trim&Perfect Diabetic Cooking (trust me the recipe does not taste diabetic, no artificial anything)

Top Review by Sydney Mike

I love biscotti, although not as dry as it's supposed to be, since I usually just eat 'em rather than dunk 'em! And these are great tasting biscotti, even if I did make a few small changes in the way they're prepared! During their first baking I watched them, & kept them from spreading too much by pushing the sides of the logs back in (as I do with several other biscotti recipes) & then after cooling & slicing them, I stood the slices up rather than laying them down for the 2nd baking! Also baked them for a little less time than indicated the 2nd time around, so that they were pretty much dry, but not overly so! However it's done, though, these are, as I said, great tasting biscotti & the recipe is one I'll be happy to keep around! Thanks for sharing it! [Made & reviewed for one of my adoptees in the current round of Pick A Chef]

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. In a medium bowl combine and stir the all purpose flour, whole wheat flour, baking powder and baking soda.
  3. In a large bowl stir the eggs, egg white, sugar, canola oil, milk, and vanilla extract and an additional tsp of water.
  4. Add the dry ingredients and combine (you may have to knead with your hands).
  5. In a plastic or microwave safe bowl melt the chocolate chips. Start out with 30 seconds and continue in 5 second periods in the microwave until melted.
  6. Quickly add to the dough and create a marbled effect.
  7. Shape into 4 logs about 2 inches wide and 9 inches long.
  8. Place logs on baking sheets lightly coated with nonstick spray.
  9. Bake for 20 minutes until lightly browned.
  10. Cut into pieces (18 per log).
  11. Place back on baking sheet cut side down and bake for 15-20 minutes or until dry at 325°F.
  12. ENJOY.

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