Dark Chocolate Biscotti



Thanks to my friend Randi, I have a year’s subscription to Cooking Light! Thanks again, Randi!  This is the first baking recipe I’ve tried from the magazine…I was happy with the result.  Biscotti is not an unhealthy cookie to begin with, but this recipe makes use of some substitutions that make it a bit healthier – enjoy!
Dark Chocolate Biscotti (Cooking Light, March 2009)
  • 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
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.


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