italian chocolate biscotti with lemon and orange

Italian Chocolate Biscotti with Lemon and Orange
3 c. (750 mL) Western Family All-Purpose Flour
5-1/2 tsp. (28 mL) baking powder
1/2 tsp. (3 mL) salt
1 c. (250 mL) sugar
1/2 c. (125 mL) coarsely chopped, toasted, slivered, almonds
4 eggs
1 tsp. (5 mL) vanilla
1/2 c. (125 mL) melted butter
4 squares semi-sweet chocolate, melted
Grated peel of 3 large lemons
Grated peel of 2 oranges

1. Preheat oven to 375°F (190°C). Combine first 5 ingredients in a large bowl.

2. Whisk together the remaining ingredients in a smaller bowl. Add wet ingredients to the dry and mix well (dough will be very stiff).

3. Divide dough in two; form into two logs the length of your cookie sheet (lightly greased or sprayed or non-stick). The logs will be about 13" (32.5 cm) long by 3" (7.5 cm) wide.

4. Flatten and shape so that they are perfectly square at the ends and an even thickness throughout their length. Bake about 25 minutes.

5. While still warm, slice diagonally into slices about 3/4" (1.75 cm) wide. Place the slices, on their sides, on another cookie sheet (does not have to be prepped).

6. Reduce oven temperature to 350°F (180°C). Bake 10 minutes; turn slices over and bake another 10 minutes.

7. Cool completely and store in an airtight tin. Note: The biscotti would also be nice with the addition of 1 c. (250 mL) of either chopped, dried apricots, dried cranberries or dried blueberries to the dry ingredients.
Makes 28 biscotti.

Nutrient analysis per serving:
159 calories, 3 grams protein, 21 grams carbohydrates, 7 grams of fat per biscotti.