Chocolate Popcorn Biscotti
	Sturdy Italian cookies just got a healthy infusion of popcorn goodness!
	Yield: 24-28 cookies
	
		
		
		
		
	
	
	
	
		
			
				Ingredients
				
 - 1 cup egg substitute
 
 - 1 1/2 teaspoons vanilla
 
 - 1 cup + 3 tablespoons sugar, divided
 
 - 3 cups air-popped popcorn, ground in food processor or blender
 
 - 2 1/4-2 1/2 cups flour
 
 - 3/4 cup unsweetened cocoa powder
 
 - 4 teaspoons baking powder
 
			
			
			
				Directions
				
 - Preheat oven to 300 degrees Fahrenheit.
 
 - Line baking sheet with foil and spray with cooking spray.
 
 - Combine egg substitute, vanilla, and 1 cup sugar in large bowl; mix well.
 
 - Add popcorn, flour, cocoa powder, and baking powder and mix well; dough will be stiff but continue mixing until all ingredients are well combined.
 
 - Sprinkle remaining sugar on work surface; divide dough into 3 equal pieces.
 
 - Roll dough into 8 by 4 by 1/2-inch logs and roll in sugar lightly on all sides.
 
 - Transfer logs to baking sheet, leaving a space between them.
 
 - Bake 25-30 minutes.
 
 - Remove from oven and allow "logs" to cool for 5 minutes.
 
 - Cut logs diagonally into 1/2 inch slices.
 
 - Arrange in a single layer on baking sheet.
 
 - Bake 10 minutes; turn cookies over and bake 5-10 minutes longer until lightly browned and crisp on both sides.
 
 - Cool cookies and store in airtight container.
 
			
		 
		
			
			
				
			
			
			
				Nutrition Facts
				170 calories
1 g total fat
0 g saturated fat
0 mg cholesterol
180 mg sodium
37 g carbohydrates
3 g fiber
18 g sugar
5 g protein
135 mg potassium