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Recipe of the month
Greek Wrap

Recipe Details
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Double Chocolate Biscotti
Ingredients:
2 1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup brown sugar, packed
1/4 cup cocoa
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 ounces white bakers chocolate, chopped
3 large eggs, lightly beaten
1 teaspoon pure vanilla extract
1 to 2 tablespoons water
Directions: Preheat oven to 325°F.

In medium bowl, mix together flour, sugar, cocoa, baking soda, baking powder, salt, cinnamon and white chocolate. Add eggs, vanilla and just enough water to form stiff dough. Turn dough onto lightly floured surface. Knead 8 to 10 times. Form dough into a log about 16-inches long, 2-inches wide and 1-inch thick.

Place log onto baking sheet coated with non-stick spray. Bake 30 minutes; remove from oven and cool for 10 minutes. Place log on cutting board and with a serrated knife, cut log diagonally into ˝ inch slices, using a sawing motion. Place slices cut side up, on baking sheet and bake for 10 minutes; turn slices over and bake an additional 10 minutes. Centers will be slightly soft, but will harden as they cool. Remove to wire rack to cool.
Servings: 2 1/2 dozen
Calories/Serving: 89
Nutrition: One biscotti provides approximately: 89 calories, 2 g protein, 17 g carbohydrates, 1 g fiber, 2 g fat (1 g saturated), 22 mg cholesterol, 19 mcg folate, 1 g iron, 79 mg sodium.

Source: Wheat Foods Council
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