I don't think I will ever get tired of biscotti. It is one of those versatile cookies that you can not have enough of. I swear I find a new recipe each time I look. This recipe I tweaked a little. For some reason at that time I was craving dried apricots. A random craving, I know. The original recipe called for dried cranberries. You could really use any kind of dried fruit in this really. See what I mean by versatile! :)
Deep Dark Chocolate Biscotti
adapted from cookinglight.com
Ingredients:
2 cups whole wheat flour
2 tablespoons flaxseed meal
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup agave syrup
2 large egg whites
1 large egg
1 1/2 teaspoons vanilla extract
2/3 cup dark chocolate chips
1/2 cup unsalted almonds
1/4 cup dried apricots, chopped
Directions:
- Preheat oven to 350º
- Weigh or lightly spoon flour into dry measuring cups; level with knife. Combine flour, flaxseed, soda, and salt in a bowl, stirrig with a whisk. Combine agave syrup, 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, apricots, and almonds. Divide dough into 3 equal portions. Roll each portion into a 6-in log. Arrange logs 3 inches apart on a baking sheet lined with parchment paper. Pat to a 1-inch thickness. Bake at 350º for 28 minutes or until firm.
- Remove logs from baking sheet; cool 10 minutes on a wire rack. When cool, cut rolls diagonally into 30 (1/2-in) slices. Place, cut sides down, on baking sheet. Reduce oven temperature to 325º; bake 7 minutes. Turn cookies over; bake another 7 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cook on wire rack.
Makes 30 cookies.
Nutrition: (per cookie) Calories 87; Fat 3g; Carb 14mg; Cholesterol 7mg; Fiber 2g; Protein 2g
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