1/2 cup granulated sugar
1 tablespoon Hershey’s Dark Cocoa
2 tablespoons granulated sugar
3 tablespoons plus 2 teaspoons canola oil
1/2 teaspoon pure vanilla extract
1 and 3/4 cup Heart Healthy Bisquick Baking Mix
1/2 cup pecans or walnuts
1/4 cup mini semisweet chocolate chips
Mix all ingredients together thoroughly and form into several skinny logs on a greased baking sheet.
Bake about 25 minutes.
Cool on sheet about 10 minutes.
Slice with a sharp knife into about half inch slices. Turn slices down on the greased baking sheet, and think about 5 minutes at 350 degrees. Be very careful because these are very hot. Used tongs and turn over to other side and bake an additional 5 minutes.
Cut with a very sharp knife the width you want the biscotti.
Turn the slices downward and bake on each side 5 more minutes at 350 degrees.
Recipe by Paulette-Motzko
March 14th, 2016
Adapted from Mocha Chip Biscotti from Betty Crocker Bisquick II Cook Book.