Double-Chocolate Biscotti

Follow ACE On
Healthy Living

GET IN THE KNOW WITH ACE

Stay connected with us to get the latest health and fitness news, innovative workouts, healthy recipes and wellness tips.

Find an ACE Pro
VIEW MORE

Change Location

Healthy Recipes
Provided by

< BACK
Double-Chocolate Biscotti

Double-Chocolate Biscotti

Dense and crunchy, these are the classic Italian dunking cookies. Although they are traditionally dipped in Vin Santo, a sweet Italian dessert wine, these chocolaty biscotti are ultra-satisfying with a cup of coffee or a glass of milk.

Serves 32

Prep Time 40 min

Total Time 105 min.

Ingredients

  • 1 1/2 cups whole-wheat pastry flour
  • 1 1/2 cups all-purpose flour
  • 1/3 cup plus 1 unsweetened cocoa powder
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 large egg yolk
  • 1 cup sugar, or 1/2 cup Splenda Sugar Blend for Baking
  • 1 tablespoon vanilla extract
  • 5 ounces semisweet chocolate, chopped, or chocolate chips, melted (see Cooking Tip)

Cooking Directions

Step 1

Position rack in the center of the oven; preheat to 325°F. Line 2 large baking sheets with parchment paper or a silicone baking mat.

Step 2

Whisk whole-wheat flour, all-purpose flour, cocoa powder, baking powder, baking soda and salt in a large bowl. In another large bowl, beat eggs, egg yolk and sugar (or Splenda) with an electric mixer until thick and pale yellow, about 2 minutes. Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon until just moistened.

Step 3

Turn the dough out onto a lightly floured surface; knead for 1 minute, then divide in half. Roll each piece into an 8-inch log; flatten slightly to about 3/4 inch high and 3 1/2 inches wide. Place the logs side by side on one of the prepared baking sheets.

Step 4

Bake until lightly browned and firm, about 20 minutes. Cool on the pan on a wire rack for 20 minutes. Keep the oven on; switch the oven racks to the upper and lower thirds of the oven.

Step 5

Slice the logs on the diagonal into cookies 1/2 inch thick. Arrange, cut-side down, on the 2 baking sheets. Bake for 10 minutes. Turn the biscotti over and rotate the pans from top to bottom; bake until dry, 15 to 20 minutes more. Transfer to a wire rack to cool.


Comments