Double-Chocolate Biscotti

From EatingWell: February/March 2005, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

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.

About 32 biscotti

Active Time: 40 minutes

Total Time: 1 3/4 hours

Nutrition Profile

Diabetes appropriate | Low carbohydrate | View Complete Nutrition Guidelines»

Ingredients

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 (see Cooking Tip)

Preparation

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.
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 & Notes

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

Per biscotti: 97 calories; 2 g fat (1 g sat, 1 g mono); 26 mg cholesterol; 15 g carbohydrates; 3 g protein; 1 g fiber; 79 mg sodium; 46 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 starch

Nutrition Note: Per biscotti with Splenda: 1 Carbohydrate Serving; 88 calories, 15 g carbohydrate