- 1 1/4 cups unbleached all-purpose flour
- 3/4 cups whole wheat pastry flour
- 1 1/2 tsp. baking powder
- 1 pinch salt
- 1/4 cup almonds, slivered & toasted
- 1/4 cup mini-dark chocolate chips
- 2 tbsp. unsalted butter
- 1/2 cup granulated sugar
- 1/2 tsp. lemon zest
- 1 egg
- 1 egg white
- 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 4 tbsp. plain non-fat yogurt
- parchment paper
Makes 3 dozen cookies (2 cookies per serving)
- Preheat the oven to 325 F. Line a sheet pan with parchment paper.
- Combine flours, baking powder, and salt in a bowl. Add almonds and chocolate chips.
- In a mixer using a paddle or with a hand mixer, beat the butter, sugar, and lemon zest on medium-high until fluffy, about 2-3 minutes. Add the egg, egg white, vanilla and almond extract, beating well after each addition. Pour half of the flour mixture into the butter mixture, mixing well. Add yogurt and stir; then add remaining flour mixture and mix until just incorporated.
- Divide dough into 3 logs, each 6 1/2 inches long by 2 inches wide. Place on the parchment-lined sheet pan and bake for 25 minutes, or until golden brown on top. Let cool for a few minutes.
- Transfer to a cutting board, removing them from the parchment with a large metal spatula if necessary. Using a serrated knife, trim 1/4-inch of end; then cut the logs crosswise into 1/2-inch slices. Return the slices to the baking sheet, arranging them cut side down.
- Bake until the biscotti are golden brown and dry, about 20 minutes. Transfer to a rack to cool. They will crisp up as they dry. Store in an airtight container.
WW POINTS VALUE: 2 pts.
Note: This recipe appears in the New Sonoma Cookbook. Biscotti is a twice baked cookie that hails from Italy. Baking cookies twice gives them a nice, crunchy texture. The combination of almonds and chocolate is a heavenly guilty pleasure that can be good for you when it's done right. This was my first time making biscotti and the end result was a success. They were crunchy yet chewy due to the yogurt, egg, egg white and chocolate chips. You can use regular chocolate chips if you don't have mini chocolate chips; just chop them up with a knife or in a food processor. You'll have more chocolate flavor in your biscotti if you chop up the chips. You can also use pecans, walnuts, hazelnuts or cashews in this recipe as well as dried fruits in this recipe for your taste buds to try out. Biscotti goes great with tea, coffee or a glass of port for dessert and are perfect for any holiday celebration.