Deep Dark Chocolate Biscotti
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Ingredients:
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9.5 oz. wholewheat flour (about 2 cups)
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2 Tbsp. flaxseed
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1/2 tsp. baking soda
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1/4 tsp. salt
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1/3 cup granulated sugar
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1/3 cup packed dark brown sugar
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2 large egg whites
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1 large egg
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1 1/2 tsp. vanilla extract
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2/3 cup dark chocolate chips (such as Hershey's)
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3/4 cup unsalted almonds
Directions:
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Preheat oven to 350.
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Weigh or lightly spoon flour into dry measuring cups; level with a knife.
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Combine flour, flaxseed, soda and salt in a bowl, stirring with a whisk.
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Combine sugars, egg whites and egg in a bowl; beat with a mixer at high speed for two minutes. Add vanilla; mix well. Add flour mixture to egg mixture; stir until combined.
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Fold in chocolate and almonds. Divide dough into three equal portions.
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Roll each portion into a 6-inch long roll. Arrange rolls 3 inches apart on a baking sheet lined with parchment paper. Pat to a 1-inch thickness.
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Bake at 350 for 28 minutes or until firm.
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Remove rolls from baking sheet; cool 10 minutes on a wire rack.
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Cut rolls diagonally into 30 (1/2-inch) slices. Place, cut sides down, on baking sheet.
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Reduce oven temperature to 325; bake seven minutes. Turn cookies over; bake seven minutes (cookies will be slightly soft in center but will harden as they cool).
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Remove from baking sheet; cool on wire rack.
Nutritional Analysis (one biscotti):
Calories: 94
Fat: 3.5 g
Carbohydrate: 14.4 g
Cholesterol: 7 mg
Sodium: 49 mg
Fiber: 1.9 g
Protein: 2.7 g
Yield: 2 1/2 dozen
Recipe provided by Cooking Light.