WW: Spiced Biscotti
2 cups all-purpose flour--plus 2 tablespoons
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon baking soda
1 teaspoon baking powder
1 cup sugar
1/4 teaspoon salt
2 large whole eggs & 1 yolk
1 egg white
1 teaspoon vanilla
1/2 cup chocolate chips
Preheat oven to 325 degrees. Line a baking sheets with parchment paper, or spray
with nonstick cooking spray. In medium bowl, sift together flour, baking powder,
salt, spices and baking soda. In large bowl, with electric mixer on high speed,
combine sugar, eggs, egg yolk and vanilla extract until well blended, 1 minute.
Blend in half of the flour mixture with spatula, then beat with mixer on low
speed for several seconds. Add remaining flour mixture and continue beating
until smooth. Add chocolate chips, and beat just to combine. Divide dough into 2
pieces, smoothing each into a " 12 x 3 " noodle on the baking sheet. Beat the
egg white until frothy and brush on the noodles. Bake until firm and light
gold,15-20 minutes. Remove from oven and let cool 2 minutes on baking sheet.
Leave oven on. Slide loaves onto cutting board. With serrated knife, cut loaves
diagonally into 1/2-3/4 inch thick slices. Discard ends. Place slices, cut sides
down, back on baking sheet (they can touch). Bake for 5 minutes, and then turn
them over and do the other side for 5 minutes. Let cool completely on wire rack.
Store in airtight container at room temperature for up to several days.
1 point per biscotti