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. Source: EatingWell Magazine, February/March 2005

EatingWell Test Kitchen
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Ingredients

Directions

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

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  • 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.

  • 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.

  • 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.

  • 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.

Tips

Make Ahead Tip: Store in an airtight container for up to 2 weeks.

Cooking Tip: To melt chocolate: 1. Bring 1 inch of water to a simmer in a double boiler set over medium-high heat, then place chocolate in the top pan. (Alternatively, to improvise a double boiler, place chocolate in a heat-safe mixing bowl that fits snugly over a pan with 1 inch of simmering water.) Stir until half the chocolate has melted. Remove the bowl and continue stirring until the chocolate has fully melted. Cool for 5 minutes at room temperature. 2. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each heating. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature.

Nutrition Facts

91 calories; 2.3 g total fat; 1.1 g saturated fat; 23 mg cholesterol; 79 mg sodium. 47 mg potassium; 15.6 g carbohydrates; 1.4 g fiber; 6 g sugar; 2.4 g protein; 33 IU vitamin a iu; 4 mcg folate; 16 mg calcium; 1 mg iron; 11 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/22/2011
Excellent Amazing perfect with coffee espresso or even to satisfy your next door neighbour. Pros: Light perfect amount of sugar for a biscotti Read More
Rating: 4 stars
10/30/2011
I cannot find Pastry flour anywhere. Any suggestions of what you can substitute or where to find it? Read More
Rating: 4 stars
10/30/2011
Perfect for the bottle of Vin Santo I brought back from Italy 2y ears ago! Read More
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