Summer Biscotti requires about 45 minutes from start to finish. This recipe makes 18 servings with 97 calories, 2g of protein, and 5g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up egg white, butter, egg, and This recipe is typical of Mediterranean cuisine. It works well as a very budget friendly dessert.
Place first 4 ingredients in a large bowl; beat with a mixer at high speed 2 minutes until well blended.
Add egg and egg white, one at a time, beating well after each addition.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, baking powder, and salt in a small bowl, stirring well with a whisk.
Add flour mixture to sugar mixture, stirring until blended. Stir in 1/4 cup chips and pecans (dough will be sticky). Cover and chill 30 minutes.
Turn dough out onto a heavily floured surface. With floured hands, shape dough into a 9 x 4inch log; pat to 1/2-inch thickness.
Place log on a baking sheet coated with cooking spray.
Bake at 325 for 30 minutes.
Remove log from pan; cool 10 minutes on a wire rack.
Cut log crosswise into 18 (1/2-inch-thick) slices.
Place, cut sides down, on baking sheet.
Bake at 325 for 15 minutes or until lightly browned. Cool completely on wire rack.
Place remaining 1/4 cup white chocolate chips in a glass measure; microwave at HIGH 30 seconds or just until melted.
Add fat-free half-and-half; stir until smooth.