Deep Dark Chocolate Biscotti

View All Section Pages

Ingredients:

• 9.5 oz. wholewheat flour (about 2 cups) 
• 2 Tbsp. flaxseed 
• 1/2 tsp. baking soda 
• 1/4 tsp. salt 
• 1/3 cup granulated sugar 
• 1/3 cup packed dark brown sugar 
• 2 large egg whites 
• 1 large egg 
• 1 1/2 tsp. vanilla extract 
• 2/3 cup dark chocolate chips (such as Hershey's) 
• 3/4 cup unsalted almonds

Directions:

1. Preheat oven to 350.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour, flaxseed, soda and salt in a bowl, stirring with a whisk.
4. 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.
5. Fold in chocolate and almonds. Divide dough into three equal portions.
6. 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.
7. Bake at 350 for 28 minutes or until firm.
8. Remove rolls from baking sheet; cool 10 minutes on a wire rack.
9. Cut rolls diagonally into 30 (1/2-inch) slices. Place, cut sides down, on baking sheet.
10. 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).
11. 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.