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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 75.1
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 47.4 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 1.5 g
  • Protein: 1.8 g

View full nutritional breakdown of Dark Chocolate Biscotti calories by ingredient
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Dark Chocolate Biscotti

Submitted by: SHELLPRO

Introduction

Cooking Light.com, Linda Rogers, MI Cooking Light.com, Linda Rogers, MI
Number of Servings: 30

Ingredients

    9.5 ounces whole-wheat flour (about 2 cups)
    2 tablespoons flaxseed
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/4 cup splenda
    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

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Directions

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.

Nutritional Information w/Sugar Instead.
Calories:
94
Fat:
3.5g (sat 0.9g,mono 1.7g,poly 0.7g)
Protein:
2.7g
Carbohydrate:
14.4g
Fiber:
1.9g
Cholesterol:
7mg
Iron:
0.7mg
Sodium:
49mg
Calcium:
18mg

Number of Servings: 30

Recipe submitted by SparkPeople user SHELLPRO.






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