Deep Dark Chocolate Biscotti

Category Finalist: Desserts. "Whole-wheat flour, flaxseed, and almonds add fiber and antioxidants." —Linda Rogers, Manistee, Mich.

Yield: 2 1/2 dozen (serving size: 1 biscotto)

Ingredients

• 9.5  ounces  whole-wheat flour (about 2 cups)
• 2  tablespoons  flaxseed
• 1/2  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1/3  cup  granulated sugar
• 1/3  cup  packed dark brown sugar
• 2  large egg whites
• 1  large egg
• 1 1/2  teaspoons  vanilla extract
• 2/3  cup  dark chocolate chips (such as Hershey's)
• 3/4  cup  unsalted almonds

Preparation

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.

Nutritional Information

Calories:

94

Fat:

3.5g (sat 0.9g,mono 1.7g,poly 0.7g)

Protein:

2.7g

Carbohydrate:

14.4g

Fiber:

1.9g

Cholesterol:

7mg

Iron:

0.7mg

Sodium:

49mg

Calcium:

18mg