In my other cookbooks, I always include one or two biscotti recipes. I’m so thrilled that I can play with so many different flavours! The white chips melt into this cookie.
1. Preheat the oven to 350°F. Spray two baking sheets with vegetable spray.
2. In a food processor or bowl, combine sugar, margarine, egg, egg whites, chocolate syrup, and vanilla; process until the mixture is smooth.
3. With a wooden spoon, stir in flour, cocoa, chocolate chips, and baking powder just until everything is combined. Divide the dough in half. Shape each half into a log 12 x 4 inches. Place the logs well apart on a baking sheet.
4. Bake for 20 minutes. Remove the sheet from the oven. Let the logs cool on the sheet for 5 minutes.
5. Transfer the logs to a cutting board. Slice them on the diagonal into 1/2-inch-thick cookies. Place the cookies flat on prepared baking sheets. Bake them for 15 minutes longer.
3/4 cup granulated sugar
1/4 cup margarine or butter, softened
1 large egg
2 large egg whites
2 tbsp chocolate syrup
1 tsp vanilla
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/3 cup white chocolate chips
2 tsp baking powder
Nutritional Analysis per Serving
Protein 1.1 g
Fat 1.9 g
Saturated Fat 0.6 g
Carbohydrates 9.8 g
Cholesterol 5.6 mg
Fiber 0.4 g
Tip: By using egg whites, you eliminate the fat and cholesterol from the yolk. In most recipes, I like to use one whole egg and substitute any other whole egg with two egg whites to reduce the fat and cholesterol.