Makes ~25 plain chocolate biscottis.
In a large bowl, fluff together:
- 1/2 cup unsalted butter
- 3/4 cup agave syrup
then add, one ingredient a time, mixing well after each one:
- 1/4 cup unsweetened cocoa powder
- 3 medium eggs (whole)
- 1 & 3/4 cup whole wheat flour whisked with 1 tsp magic powder
Transfer the dough on a floured surface and divide it in two.
With floured hands (dough is pretty sticky), roll each half into a cylinder, about 10 in (25 cm) long.
Transfer the logs to a parchment lined cookie sheet, spacing them well apart - the cylinders will spread during baking).
Cook for 25-30 minutes in the preheated oven at 350 F (177 C).
Then remove from the oven (should be firm at touch) and cool for 5-10 minutes.
Transfer both logs on a cutting board and and cut the logs into ~ 12 slices each, on the diagonal.
Transfer the slices face up on the parchment lined baking sheet and bake for another 7-8 minutes. Turn the slices over and bake another 6-8 minutes, until crisp.
Nutrients pe 1 biscotti (of 25): Calories: 102, Total Fat: 4.7 g, Saturated Fat: 2.7g, Trans Fat: 0g, Cholesterol: 35mg, Sodium: 9mg, Total Carb: 14.3 g, Dietary Fiber: 1.3g, Sugars: 0.1g, Protein: 2.1g
Vitamin A: 3%, Vitamin C: 0%, Calcium: 1%, Iron: 3%