Rating: 4 stars
23 Ratings
  • 1 star values: 2
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 7
  • 5 star values: 10

This decadent-seeming chocolate biscotti recipe is actually pretty healthy and features good-for-you ingredients like whole-wheat flour, flaxseed, and unsalted almonds.

Linda Rogers, Manistee, Michigan
Recipe by Cooking Light March 2009

Gallery

Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

Chef's Notes

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

Nutrition Facts

94 calories; fat 3.5g; saturated fat 0.9g; mono fat 1.7g; poly fat 0.7g; protein 2.7g; carbohydrates 14.4g; fiber 1.9g; cholesterol 7mg; iron 0.7mg; sodium 49mg; calcium 18mg.
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