High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
When you plan your next Afternoon Tea Party for the girls, be sure to include these Brownie Biscotti’s on your three-tiered server. If you do, your invitations will become the "hottest ticket in town."
2-1/2 cups flour Calories per cookie: Less than 135
"A Hotty Biscotti"
1-1/3 cups Splenda sugar
3/4 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick of butter, melted
3 large eggs
2-1/2 teaspoons vanilla
extract
1 cup toasted almonds,
coarsely chopped
4 oz. semisweet chocolate,
coarsely chopped
Preheat oven to 325E.
In a medium bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt.
In a large bowl with a mixer at medium speed, beat butter, eggs, and vanilla until mixed.
Reduce the mixer speed to low; gradually add in the flour mixture and beat just until blended.
Knead in the almonds and chocolate by hand until combined. Divide the dough in half.
On an ungreased cookie sheet, shape each dough portion into 12"x3" logs, and set them about 3" apart.
Bake the logs for 30 minutes. Cool them on the cookie sheet on a wire rack for 15 minutes.
Remove the logs to a cutting board, and with a serrated knife, cut each one crosswise into 1/2" thick diagonal slices. Using a long metal spatula, place the slices back on the same cookie sheet, top side up, 1/4" apart. Bake them for 20 minutes to allow the Biscottis to dry out. Cool the Biscottis completely on the cookie sheet on a wire rack. Makes about 48 Biscottis.
Top off your special Afternoon Tea table with a large urn filled to the brim with Harney & Sons Florence - Chocolate Hazelnut Tea. Your girlfriends will wish you "la buone salute e la felicità" (good health and happiness)!
