double chocolate biscotti

I came across this recipe while looking for a "light" dessert to bring to a friend's house. I don't know the exact nutritional information, though you might be able to find it if you search for the recipe on the Cooking Light website. The cookies don't taste light! The dough is quite sticky, but stick with it! The end result is great with a warm beverage.

DOUBLE CHOCOLATE BISCOTTI (makes 3 dozen)

1 ½ cups flour
1 cup sugar
½ cup unsweetened cocoa
½ cup semisweet chocolate minichips
(feel free to substitute full-sized, milk chocolate, or chopped dove bars)
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp vanilla extract
2 large eggs
1 large egg white

COMBINE flour and next 6 ingredients (through salt) in a medium bowl, stirring with a whisk. Combine vanilla, eggs, and egg white in a large bowl, stirring with a whisk. Add flour mixture to egg mixture; stir with a fork or spoon until well blended.

DIVIDE dough in half. Turn dough out onto a baking sheet coated with cooking spray. With floured hands, shape each dough half into a 12-inch-long roll; pat to 1/2-inch thickness.

BAKE at 350°F for 22 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 18 (½ inch) slices. Carefully stand slices upright on baking sheet. Bake biscotti an additional 15 minutes or until almost firm (biscotti will be slightly soft in center but will harden as they cool). Remove biscotti from baking sheet; cool completely on wire rack.