These Italian treats are already healthier than most cookies and made even healthier in this recipe with the combo of whole wheat flour, olive oil, almonds and dark chocolate. They're relatively low in sugar, too!
2 cups whole wheat pastry flour
3/4 cups good quality unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, room temperature
2 tablespoons olive oil
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup almonds, toasted and very coarsely chopped
3/4 cups dark chocolate chips
FOR GLAZE (optional)
1 egg, whisked
2 tablespoons coarse or demerara sugar
FOR DIPPING BISCOTTI IN MELTED CHOCOLATE (optional)
1-1/2 cups chocolate chips (dark, semi-sweet, white chocolate; or any flavored baking chip)
1-1/2 tablespoons canola oil
Preheat oven to 350 degrees. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly mixed. Set aside. In another large bowl, whisk together the eggs, olive oil, sugar, and vanilla & almond extracts until well blended. Gradually stir the dry flour mixture into the egg mixture until completely combined. It forms a very thick, stiff batter. Stir in the chocolate chips and almonds. Divide the batter in half, forming each half into long logs, each approx. 13" long; place on parchment lined baking sheet. With your hand, slightly flatten the tops of each log. Lightly brush surface of each log with whisked egg (you will not need all of the egg). Sprinkle with coarse sugar. Bake for 25 minutes until dough feels firm to touch; remove from oven and cool for 15 minutes. Use serrated bread knife to gently cut each log diagonally into 1/2" slices. Place slices cut side down on baking sheets and return to oven for 20 to 30 minutes, rotating the baking sheets midway through. Cool completely.
MELT CHOCOLATE CHIPS FOR DIPPING (optional): In microwave safe bowl, combine choc. chips and canola oil. Cook on full power, checking at 20 second intervals, stirring each time. Stop heating when most, but not all, of the chips are melted--there should be a few chunks left. Stir until it is smooth and chips are completely melted. (Approx. 60 sec. total.) Be careful not to overcook. Dip a third to a half of each biscotti in melted chocolate; place on parchment paper until chocolate hardens. Store in air tight container.
WEIGHT WATCHERS PointsPlus for 35 biscotti per recipe: 2 points per biscotti (plain, not dipped in chocolate) 3 points per biscotti (dipped in chocolate)
Recipe adapted from PassionateAboutBaking.com by Deeba Rajpal