This biscotti recipe is, dare I say, healthy!?
Using whole-wheat flour, flaxseed and almonds adds both fiber and antioxidants to one of my favorite treats!
This recipe is a step-up from a basic anise cookie; I try to keep biscotti on hand for Reny as a teething “biscuit.” Unlike store-bought brands, biscotti breaks apart slowly and I don’t feel as paranoid about choking. Also, I’m sure he could use a little treat when dealing with all that yucky pain!
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
3/4 cup unsalted almonds
- Preheat oven to 350˚
- 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. Let sit for 5-10 minutes to allow wheat flour to hydrate.
- Fold in chocolate and almonds.
- With wet hands, divide dough into 2 equal portions. Form each portion into a 4-6″ wide roll. Arrange 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 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.
- Remove from baking sheet and cool on wire rack. *cookies will be slightly soft in center but will harden as they cool