| 1 | Recipe by: cuisinart Combine first 3 ingredients in small bowl; reserve. |
| 2 | Place eggs, sugar, vanilla extract, lemon juice, and salt in large mixing bowl. |
| 3 | Mix at low speed and gradually increase to medium. |
| 4 | Mix until thick and smooth, about 3 minutes. |
| 5 | Add dry ingredients to egg mixture in 3 additions, mixing on low speed for 30 seconds after each addition. |
| 6 | Add chips and continue mixing on low speed until just incorporated, 15-20 seconds. |
| 7 | Preheat oven to 350 °F. |
| 8 | Grease baking sheet. |
| 9 | Divide dough in half ; place each half on baking sheet and shape into 10 x 3-inch rectangle. |
| 10 | (***i was able to get both of mine on the same sheet. |
| 11 | The recipe says to put one on each of two sheets.***) Bake for 12-14 minutes or until toothpick inserted in center comes out clean. |
| 12 | (top should not be brown. |
| 13 | Do not overbake or biscotti will be too dry). |
| 14 | Cool on baking sheet 10 minutes. |
| 15 | Cut each rectangle crosswise into 10-12 slices (about ?inch wide). |
| 16 | Place cut side down on baking sheet. |
| 17 | Bake for 11-13 minutes or until crisp.* remove from baking sheet and cool on wire rack. |
| 18 | *if chips brown too much near the end of the baking period, turn oven off and leave biscotti in oven as it cools for remaining 3-5 minutes, or until crisp. |
| 19 | Note: for best results, store biscotti in an air-tight container. |
| 20 | May also be frozen; defrost before serving. |
| 21 | Good news: calories 89; sat. |
| 22 | Fat. |
| 23 | 1 g; total fat 2 g (18% of calories) |
