Deep Dark Chocolate Biscotti



Deep Dark Chocolate Biscotti

Delicious and healthy biscotti go very well with a cup of coffee. This recipe makes 2 ½ dozen cookies.


  • 2 cup whole wheat flour
  • 2 tbsp. flax seed ground
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • cup sugar
  • cup dark brown sugar packed
  • 2 egg whites large
  • 1 egg yolks
  • tsp. vanilla extract
  • cup dark chocolate chips
  • ¾ cup sliced almonds unsalted


  • Preheat oven to 350°.
  • Lightly spoon flour into dry measuring cups and level with a knife. 
  • Combine flour, ground flax seed, 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.