SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 153.2
  • Total Fat: 4.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 108.5 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 0.5 g
  • Protein: 3.9 g

View full nutritional breakdown of Rumbamel's Chocolate Walnut Whole Wheat Biscotti calories by ingredient
Report Inappropriate Recipe

Rumbamel's Chocolate Walnut Whole Wheat Biscotti

Submitted by: RUMBAMEL

Introduction

I saw this easy recipe on Taste of Home, I think, and since I love chocolate and nuts decide to give it a whirl. I've always wanted to try biscotti. This is really easy to make! I saw this easy recipe on Taste of Home, I think, and since I love chocolate and nuts decide to give it a whirl. I've always wanted to try biscotti. This is really easy to make!
Number of Servings: 18

Ingredients

    -1 C whole wheat flour (4.5 oz)
    -1 C white flour (4.5 oz)
    -1 C granulated sugar
    -1t baking soda
    -1/4 t salt

    -2 whole large eggs
    -2 large egg whites
    -1 t vanilla extract

    -2/3 c or 80 g chopped walnuts like Diamond Brand
    -1/3 C or 60 g semi-sweet chocolate chopped or use chocolate chips like Nestle

Directions

--Mix all dry ingredients except chocolate chips and nuts in a large bowl and set aside. Mix eggs and vanilla in another small bowl and then add it to the dry ingredients. Mix with a mixer until well blended and starts to clump up. Add the nuts and chocolate chips and mix until blended.

--Separate into two balls and roll on a floured surface into two logs. Place the logs on a lined or coated cookie sheet in a 350 degree oven (press them down slightly) for 30-35 minutes.

--Remove them to a rack until cool enough to slice at angles into 1/2 in. slices and return slices to the cookie sheet to toast on each side for 5-10 minutes.

--Makes about 18 servings of 1.25 oz each.

--Enjoy!

Number of Servings: 18

Recipe submitted by SparkPeople user RUMBAMEL.






Great Stories from around the Web


Rate This Recipe