***Sorry no picture...I forgot to take one!***
I found this recipe on WW and decided to make it for book club tomorrow (I was hoping to find snacks to bring that I can actually eat!). Anyhow, this recipe was pretty easy, except I struggled to get it to form into the log shape. I tried rolling it (not very sucessfully), I tried using a rolling pin (too thin!), so eventually, I just pretty much squished it into the shape it was supposed to be and then just baked it. It held together pretty well except for the ends when I cut it.
Overall, I thought these were pretty good. I think they are small for 3 pts+ a piece, but for a cookie, it really isn't too bad. You need to keep in mind though that this is biscotti...so they are crunchy! VERY CRUNCHY! Hopefully some of my fellow book-clubbers will enjoy it as well!
2 sprays cooking spray
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp table salt
3 Tbsp mini chocolate chips (I used regular ones)
1 cups sugar
2 large eggs
1 tsp canola oil
1 tsp vanilla extract
Preheat oven to 325°F. Lightly coat a large baking sheet with cooking spray.
In a medium bowl, whisk together flour, baking powder and salt until combined; stir in chocolate chips.
Using an electric mixer, beat sugar, eggs, oil and vanilla until frothy, about 2 minutes. Make a well in center of dry ingredients and pour in egg mixture; stir just until moistened and dough forms.
Shape dough into a 13 X 3-inch log on prepared baking sheet. Bake for 30 minutes and remove from oven. Reduce oven to 300°F. Let biscotti to cool for 10 minutes. Then cut warm log crosswise, on a slight diagonal, into twenty 1/2-inch-thick slices. Stand slices, about an inch apart, on baking sheet and return to oven to cook for 12 minutes more. The centers will be soft but biscotti will crisp when cooled. (My centers were not very soft) Yields 1 per serving.
I found this recipe on WW and decided to make it for book club tomorrow (I was hoping to find snacks to bring that I can actually eat!). Anyhow, this recipe was pretty easy, except I struggled to get it to form into the log shape. I tried rolling it (not very sucessfully), I tried using a rolling pin (too thin!), so eventually, I just pretty much squished it into the shape it was supposed to be and then just baked it. It held together pretty well except for the ends when I cut it.
Overall, I thought these were pretty good. I think they are small for 3 pts+ a piece, but for a cookie, it really isn't too bad. You need to keep in mind though that this is biscotti...so they are crunchy! VERY CRUNCHY! Hopefully some of my fellow book-clubbers will enjoy it as well!
2 sprays cooking spray
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp table salt
3 Tbsp mini chocolate chips (I used regular ones)
1 cups sugar
2 large eggs
1 tsp canola oil
1 tsp vanilla extract
Preheat oven to 325°F. Lightly coat a large baking sheet with cooking spray.
In a medium bowl, whisk together flour, baking powder and salt until combined; stir in chocolate chips.
Using an electric mixer, beat sugar, eggs, oil and vanilla until frothy, about 2 minutes. Make a well in center of dry ingredients and pour in egg mixture; stir just until moistened and dough forms.
Shape dough into a 13 X 3-inch log on prepared baking sheet. Bake for 30 minutes and remove from oven. Reduce oven to 300°F. Let biscotti to cool for 10 minutes. Then cut warm log crosswise, on a slight diagonal, into twenty 1/2-inch-thick slices. Stand slices, about an inch apart, on baking sheet and return to oven to cook for 12 minutes more. The centers will be soft but biscotti will crisp when cooled. (My centers were not very soft) Yields 1 per serving.
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