Deep Dark Chocolate Biscotti

Deep Dark Chocolate Biscotti Recipe
Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
This decadent-seeming chocolate biscotti recipe is actually pretty healthy and features good-for-you ingredients like whole-wheat flour, flaxseed, and unsalted almonds.

Yield:

2 1/2 dozen (serving size: 1 biscotto)

Recipe from

Cooking Light

Nutritional Information

Calories 94
Fat 3.5 g
Satfat 0.9 g
Monofat 1.7 g
Polyfat 0.7 g
Protein 2.7 g
Carbohydrate 14.4 g
Fiber 1.9 g
Cholesterol 7 mg
Iron 0.7 mg
Sodium 49 mg
Calcium 18 mg

Ingredients

9.5 ounces whole-wheat flour (about 2 cups)
2 tablespoons flaxseed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
2 large egg whites
1 large egg
1 1/2 teaspoons vanilla extract
2/3 cup dark chocolate chips (such as Hershey's)
3/4 cup unsalted almonds

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, flaxseed, soda, and salt in a bowl, stirring with a whisk. Combine sugars, egg whites, and egg in a bowl; beat with a mixer at high speed for 2 minutes. Add vanilla; mix well. Add flour mixture to egg mixture; stir until combined. Fold in chocolate and almonds. Divide dough into 3 equal portions. 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. Bake at 350° for 28 minutes or until firm.

3. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut rolls diagonally into 30 (1/2-inch) slices. Place, cut sides down, on baking sheet. Reduce oven temperature to 325°; bake 7 minutes. Turn cookies over; bake 7 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool on wire rack.

Note:

Category Finalist: Desserts. "Whole-wheat flour, flaxseed, and almonds add fiber and antioxidants." —Linda Rogers, Manistee, Mich.