Such as, Biscotti. I normally don’t make it because no one around here will eat it. I just don’t see my kids sitting down sweetly dipping it in hot cocoa or me ‘taking a moment’ to savor a cookie that is as hard as a rock. Since his plan was to take it to work, I decided to give it a go. Usually I’m sending cookies and cupcakes with hubby, these are definitely healthier than that.
Pull out your scale, this recipe is partially weighed.
Deep Dark Chocolate Biscotti
Let’s get started.
Preheat oven to 350 degrees Fahrenheit.
Weigh flour and place in a medium size bowl. Add flaxseed, baking soda and salt and stir with a whisk to combine.
In the bowl of a stand mixer mix egg whites, egg, sugar and brown sugar on high speed with a flat beater for 3 minutes. Add vanilla. Add flour mixture and mix until combined. Fold in chocolate and almonds. Split dough into three equal parts (I weighed the dough as a whole and divided by three so they would be perfectly equal). Roll into 6 inch logs and place on a cookie sheet lined with parchment (or silpat, your choice). Pat to 1-inch thickness. Bake for 28 minutes. Remove from oven and let cool on a wire rack for 20 minutes.
Cut loaves crosswise into 1/2 inch slices and place on baking sheet (there should be about 30). Set oven to 325 degrees Fahrenheit and bake for 7 minutes. Turn cookies over and bake for an additional 7 minutes. Let cool completely on wire rack.
I thought maybe I should dip them in chocolate, but never got around to doing that.
I did test one and yummmm. They didn’t have that funny whole wheat taste, which really shocked me. My husband also tested one, I’m not sure whether he was having a brain lapse or what but I kept saying, ‘They’re dipping cookies! They are hard!’ and he bit into one anyways then immediately retrieved a glass of milk. Luckily, no teeth were broken and the cookies have made it out the door safely.