Nutritional Value per Cookie:

Calories: 94
Calories from Fat: 28
Total Fat: 3 g
Saturated Fat: 1 g
Total Carbs: 15 g
Fiber: 2 g
Protein: 3 g
Sodium: 63 mg
Cholesterol: 14 mg

Chocolate Almond Biscotti

Details

These crunchy cookies are the perfect coffee dipper. Enjoy one instead of a pastry to Clean up your morning!

Ingredients

• ½ cup / 120 ml raw unsalted whole almonds, toasted and coarsely chopped, divided
• ½ cup / 120 ml unbleached all-purpose flour
• 1/3 cup / 80 ml whole wheat flour
• ½ cup / 120 ml unsweetened dark cocoa powder
• 2 tsp / 10 ml instant coffee crystals
• ½ tsp / 2.5 ml baking soda
• 1/8 tsp / 0.625 ml sea salt
• ½ cup / 120 ml Sucanat
• 1 whole egg
• 1 egg white
• 1 tsp / 5 ml best-quality vanilla extract
• 1 tsp / 5 ml almond extract
• 1 tsp / 5 ml grated lemon zest

Preparation

1. Preheat oven to 350ºF / 180ºC. Line a baking sheet with parchment paper.
2. In a food processor, combine ¼ cup / 60 ml of almonds, both flours, cocoa powder, coffee crystals, baking soda and salt. Process for a few minutes until almonds are finely ground. Place mixture in large mixing bowl. Set aside.
3. Combine Sucanat, egg, egg white, both extracts and lemon zest in a blender and process until mixture is foamy, 3 or 4 minutes.
4. Pour wet ingredients into flour mixture. Add remaining coarsely chopped almonds. Mix well.
5. Divide dough in half. Shape each half into a log and place logs on baking sheet.
6. Place baking sheet in oven and bake for about 15 minutes. Remove from oven and let cool for at least 10 minutes. Reduce heat to 300°F / 150°C.
7. Cut each log into 10 x ½-inch pieces.
8. Return biscotti slices to baking sheet and bake for about 20 minutes. Cookies should be dry and lightly browned.
9. Remove from heat and place on wire rack to cool. Only when completely cool and dry should you place biscotti in an airtight container.