Popcorn bread. (Courtesy Popcorn Board)
Updated: March 22, 2011 5:53PM
MAKES 24 COOKIES
1 cup egg substitute 1½ teaspoons vanilla 1 cup plus 3 tablespoons sugar, divided 3 cups air-popped popcorn, ground in food processor or blender 2¼ cups flour ¾ cup unsweetened cocoa powder 4 teaspoons baking powder
1½ teaspoons vanilla
1 cup plus 3 tablespoons sugar, divided
3 cups air-popped popcorn, ground in food processor or blender
2¼ cups flour
¾ cup unsweetened cocoa powder
4 teaspoons baking powder
In large bowl, combine egg substitute, vanilla and 1 cup sugar; mix well. Add popcorn, flour, cocoa powder, and baking powder; mix well (dough will be stiff but continue mixing until all ingredients are well combined).
Sprinkle 3 tablespoons sugar on work surface; divide dough into 3 equal pieces. Roll dough into 8-by-4-by- ½-inch logs; roll in sugar lightly on all sides. Transfer logs to baking sheet, leaving space between them. Bake 25 to 30 minutes. Remove from oven and allow logs to cool 5 minutes.
Cut logs diagonally into ½-inch slices. Arrange in single layer on baking sheet. Bake 10 minutes; turn cookies over and bake 5 to 10 minutes longer, until lightly browned and crisp on both sides. Cool biscotti; store in airtight container. Serve with hot cocoa.
Nutrition facts per cookie: 106 calories, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 21 g carbohydrates, 10 g sugars, 3 g protein, 209 mg sodium, 1 g fiber