i'm going to post the regular recipe for chocolate biscotti. take into account, i replaced the sugar with an artifical sweetener and part of the cake flour with soy flour.
makes 4 dozen biscotti
cake flour - 8.25oz/248g
baking soda - 1tsp/4g
cocoa powder - 1.25oz/35g
eggs - 6oz/170g
sugar - 5.5oz/156g
instant espresso powser - 1tbsp/7g
vanilla extract - 1tsp/5mL
almond extract - .25tsp/1.25mL
salt - .25tsp/2g
bittersweet chocolate chunks - 5oz/142g
- line a sheet pan with parchment paper
- sift together the flour, baking soda and cocoa powder
- whip the eggs, sugar, espresso powder, vanilla and almond extracts, and salt using a wire whip attachment on high speed until thick and light in color, 6 to 8 minutes. on low speed, mix in the sifted dry ingredients until just incorporated. using a rubber spatula, fold in the chocolate.
- form the dough into a strip 24in/61cm long on the prepared sheet pan
- bake at 300F/149C until a skewer inserted in the center of the strip comes out clean, about 1 hour. remove from the over and cool for 5 to 10 minutes. lower the over temperature to 275F/135C
- using a serrated knife, cute each strip into slices 1/2in/1cm thick. place on prepared sheet pans and bake for 12 minutes. flip the biscotti over and continue baking until completely dried and crisp, 12 to 15 minutes. transfer to racks and cool completely
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