Biscotti is about the only baked good that I make with any sort of regularity. It’s pretty much impossible to mess it up. It’s supposed to be dry, it doesn’t have to rise much, it’s usually not light and fluffy, and a lot of recipes don’t even call for using a mixer. Another good thing about biscotti is that it is pretty easy to find healthier versions that don’t use lots of butter or eggs.
I found this recipe at Eating Well , and I figured anything that had “double chocolate” in the title was worth trying. This did not disappoint. It was really good, and fairly healthy also! It does have eggs, but no butter, and uses whole wheat pastry flour. Whole wheat pastry flour is one of my favorite things to use, since it adds more nutrients than white flour, but it still results in lighter textured and flavored baked goods.
Double Chocolate Biscotti
From Eating Well (Feburary/March 2005)
1 1/2 cups whole-wheat pastry flour
1 1/2 cups all-purpose flour
1/3 cup plus 1 tablespoon 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
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.
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.
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.
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.
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.