Healthy Recipes - Double-Chocolate Biscotti

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Double-Chocolate Biscotti

By Bruce Weinstein & Mark Scarbrough

Dense and crunchy, these are the classic Italian dunking cookies. Although they are traditionally dipped in Vin Santo, a sweet Italian dessert wine, these chocolaty biscotti are ultra-satisfying with a cup of coffee or a glass of milk.

Servings: about 32 biscotti
Total Time: 1 3/4 hours
Ease of Preparation: Easy
Cuisine: Italian
Type of Dish: Other, Cookies
Health: Low Calorie, Low Carb, Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy, Healthy Weight

Ingredients:

1 1/2 cups whole-wheat pastry flour
1 1/2 cups all-purpose flour
1/3 cup plus 1 tablespoon unsweetened cocoa powder
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 each large eggs
1 each large egg yolk
1 cup sugar or 1/2 cup Splenda Sugar Blend for Baking
1 tablespoon vanilla extract
5 ounces semisweet chocolate , chopped, or chocolate chips, melted (see Cooking Tip)

Steps:

1: Position rack in the center of the oven; preheat to 325A F. Line 2 large baking sheets with parchment paper or a silicone baking mat.

2: Whisk whole-wheat flour, all-purpose flour, cocoa powder, baking powder, baking soda and salt in a large bowl. In another large bowl, beat eggs, egg yolk and sugar (or Splenda) with an electric mixer until thick and pale yellow, about 2 minutes. Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon until just moistened.

3: Turn the dough out onto a lightly floured surface; knead for 1 minute, then divide in half. Roll each piece into an 8-inch log; flatten slightly to about 3/4 inch high and 3 1/2 inches wide. Place the logs side by side on one of the prepared baking sheets.

4: Bake until lightly browned and firm, about 20 minutes. Cool on the pan on a wire rack for 20 minutes. Keep the oven on; switch the oven racks to the upper and lower thirds of the oven.

5: Slice the logs on the diagonal into cookies 1/2 inch thick. Arrange, cut-side down, on the 2 baking sheets. Bake for 10 minutes. Turn the biscotti over and rotate the pans from top to bottom; bake until dry, 15 to 20 minutes more. Transfer to a wire rack to cool.

Nutrition: (Per biscotti)

Calories - 97
Carbohydrates - 18
Fat - 2
Saturated Fat - 1
Monounsaturated Fat - 1
Protein - 2
Cholesterol - 26
Dietary Fiber - 1
Potassium - 46
Sodium - 78

Store in an airtight container for up to 2 weeks.

Related Links:

• Poppy Seed Thumbprints
• Search for More EatingWell Recipes

EatingWell

This news arrived on: 04/17/2007

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