Title: Chocolate Biscotti
Categories: Digest, Sept., Fatfree
Yield: 1 Servings

1 c Flour
1/2 c Sugar (or more)
1/2 c Cocoa
2 ts Flavoring (I used raspberry;
Orange or almond would work
Nicely too)
2 Egg equivalents
3/4 ts Baking powder
1/4 ts Salt
Splash of liquor to match
Flavoring (I used Chambord)

Combine flour, sugar, cocoa, salt and baking baking powder. Separately,
mix flavoring and eggs. Combine. Add splash of liquor or water as needed
to have a sticky consi stency. If the mixture is too stiff, it won't
spread out properly.

Put this glob on a greased cookie sheet and arrange it into a log about 15
inch es long and 1 1/2 - 2" wide. Bake at 350 for 25 minutes. Remove from
oven, let cool a few minutes, then slice diagonally into 1/2- 3/4" slices.
I got 18 pieces from mine. Place the slices on their side and put back in
the oven (300 degrees) for 15 minutes. Turn over and cook another 10-15
minutes.

If you can afford the fat, a small drizzle of semisweet chocolate is
wonderful on these when cooled. I used about 2 T. for all the cookies,
which added about 6 g. fat to the recipe or 1/3 g. fat each one.

From: Chris. creeve@banyan.com. Fatfree Digest [Volume 10 Issue 23], Sept.
2, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip