Deep Dark Chocolate Biscotti

This decadent-seeming chocolate biscotti recipe is actually pretty healthy and features good-for-you ingredients like whole-wheat flour, flaxseed, and unsalted almonds.

Deep Dark Chocolate Biscotti

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  • Prep Time


  • Total Time


  • Servings



  • 9.5

    ounces whole-wheat flour (about 2 cups)

  • 2

    tablespoons flaxseed

  • ½

    teaspoon baking soda

  • ¼

    teaspoon salt

  • cup granulated sugar

  • cup packed dark brown sugar

  • 2

    large egg whites

  • 1

    large egg

  • teaspoons vanilla extract

  • cup dark chocolate chips (such as Hershey's)

  • ¾

    cup unsalted almonds


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.


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