Lo-Fat Double Chocolate Biscotti(Ideal For Kitchenaid-Type Mixer; Adapted From Gourmet)

• 2 c. flour
• 1/2 unsweetened cocoa powder
• 1 tsp. baking soda
• 1 tsp. salt
• 1/2 c. applesauce
• 1/4 c. light unsalted butter
• 1 c. sugar
• 2 eggs (4 whites)
• 3/4 c. semi-sweet mini chocolate chips
• 1/4 c. confectioners sugar
• 1/2 to 1 c. slivered almonds (optional)

1. Preheat oven to 350u0b0.
2. Spray and flour baking sheet with low calorie baking spray.
3. Blend dry ingredients and set aside.
4. In large bowl beat together applesauce, butter and sugar until light and fluffy.
5. Add eggs, one at a time, until combined.
6. Blend flour mixture to form stiff dough; add chips (and nuts).
7. Halve dough to form two, gently-flattened logs about 12 x 2-inches.
8. Sprinkle with confectioners sugar.
9. Bake for 35 minutes or until slightly firm to the touch.
10. Cool briefly for 5 minutes.
11. Transfer to cutting board (save the baking sheets, "biscotti" means twice baked in Italian). Slice diagonally into 3/4 inch slices.
12. Arrange biscotti cut-sides down on baking sheet and bake for 10 minutes or until crisp.
13. Cool on rack; store in airtight container.
14. Re-crisp at 300u0b0 for 5 minutes.
15. Makes 2 dozen.

flour, cocoa, baking soda, salt, applesauce, light unsalted butter, sugar, eggs, semisweet mini chocolate chips, confectioners sugar, slivered almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=991131 (may not work)