cartoon by marc johns.

Tuesday, April 5, 2011

Healthy Dark Chocolate Almond Biscotti

I made these crunchy cookies at my mom's house.  She gave me the recipe, which is apparently an award-winning recipe for healthy desserts (from what competition I do not know). These are delicious, nice and crunchy, and at their best when dipped in coffee, tea, or hot chocolate.  They aren't very sweet, so they would be nice to eat at breakfast, too.  They are surprisingly healthy, what with the whole wheat flour, flaxseed, and almonds and if you use Splenda, like I did, then there are even less calories!.  As my brother suggested, I think these biscotti would be delicious with cranberries in them too.

2 cups whole wheat flour
2 tablespoons flaxseed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup granulated sugar (I used Splenda)
1/3 cup packed dark brown sugar (I used brown sugar Splenda)
2 large egg whites
1 large egg
1 1/2 teaspoons vanilla extract
2/3 cup dark chocolate chips
3/4 cup unsalted, sliced almonds

Onto the Baking:

1. Preheat the oven to 350 degrees.
2. Combine flour, flaxseed, salt, and baking soda in a bowl, stirring with a whisk.

Dry Ingredients.
3. Combine sugars, egg whites, and egg in another bowl and beat at high speed for 2 minutes, or until fluffy.  Add vanilla extract to mixture and stir until combined.

Eggs and sugar all blended.
4. Add the flour mixture to the egg mixture and stir until blended.  The dough will be super thick.

5. Fold in the almonds and chocolate.

Dark chocolate chips and sliced almonds in the dough.
6.  Separate the dough into four equal portions and roll each portion until it is 6 inches long and about 1 inch thick.

The logs.
7.  Line a cookie tray with parchment paper and place the logs on the tray.

Logs on tray.
8. Bake the logs for 28-30 minutes, or until firm.

Baked logs.
9. Remove logs from baking sheet onto a cooling rack and allow to cool for 10 minutes.

On the cooling rack.
10. Reduce the oven heat to 325 degrees.
11. Cut the rolls diagonally into about 30 1/2-inch slices.

After the first bake.
12.  Place the cookies, cut side down on tray and bake for 7-8 minutes.

After the second bake.
13. Turn cookies over, and bake again for 7-8 minutes.

After the third bake.
14. Remove from baking sheet and cool on a wire rack.  Enjoy!!!

So, I don't normally do this (as those of you who regularly read my blog know, but this information is on the recipe, so why not?  Here it goes:  These cookies have 94 calories (total, not each, but also: less for mine because I used Splenda and not sugar), 3.5 grams of fat, and 2.7 grams of protein.  Hooray!!!

Healthy, crunchy, AND delicious!


  1. I love this recipe - not only low cal but quite healthful! I tried dipping mine partially in melted dark chocolate. They were all eaten within the hour - the BEST!

    1. Oh, I am so glad to hear they were loved! Thanks for letting me know.


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