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Deep Dark Chocolate Biscotti

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield 2 1/2 dozen (serving size: 1 biscotto)
This decadent-seeming chocolate biscotti recipe is actually pretty healthy and features good-for-you ingredients like whole-wheat flour, flaxseed, and unsalted almonds.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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