Healthy Double Chocolate Almond Biscotti Recipe
7 hours
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About Healthy Double Chocolate Almond Biscotti Recipe
Indulge in these delicious Double Chocolate Almond Biscotti, a healthier twist on a classic! Inspired by Jenny Can Cook's easy recipe, I've used locally milled whole-wheat flour blended with soybeans and halved the sugar for a guilt-free treat. The homemade coconut oil chocolate adds a rich, natural sweetness you won't believe.These crunchy, twice-baked biscotti are packed with chocolate flavor and a nutritious boost. Perfect for snacking or gifting, they offer a delightful balance of indulgence and wholesome goodness. For the original inspiration, check out Jenny's blog (link in bio/reference URL).Get ready to elevate your snack game with this simple yet sophisticated recipe that everyone will love. It's the perfect blend of healthy and delicious!
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Recipe Time & More
Prep1 hour
Cook6 hours
Total7 hours
Ingredients
Dry Ingredients
- 1 1/2 cup Whole Wheat Flour whole, with added soybeans; you can substitute with all-purpose flour if needed
- 1/4 cup Cocoa Powder unsweetened
- 6 tbsp Sugar granulated
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
Wet Ingredients
- 3 Large Eggs
- 3 tbsp Coconut Oil melted
- 1 tsp Vanilla Extract
Mix-ins
- 1/3 cup Chocolate Chips dark chocolate chips preferred
- 2/3 cup Almonds and coarsely chopped, cooled, toasted
Instructions
Preheat & Prep
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
Combine Dry Ingredients
- In a medium bowl, whisk together the whole wheat flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Cream Wet Ingredients
- In a large bowl, using an electric mixer, beat the eggs, melted coconut oil, and vanilla extract for about 5 minutes, until the mixture is light and fluffy.
Combine Wet and Dry
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stir in the almonds and chocolate chips.
Shape & Bake the Log
- Turn the dough out onto a lightly floured surface and gently knead 5-6 times to bring it together. Transfer the dough to the prepared baking sheet and, using wet hands, shape it into a log approximately 11 inches long and 4 inches wide.
- Bake for 30 minutes, or until the log is firm to the touch.
Cool & Slice
- Remove the biscotti log from the oven and let it cool on the baking sheet for 10 minutes. Transfer the log to a cutting board and, using a sharp serrated knife, slice it into 1/2-inch thick pieces.
Second Bake
- Place the biscotti slices cut-side up on a wire rack set over a baking sheet. Return to the oven, turn the oven OFF, and let the biscotti dry in the residual heat for 20 minutes. Remove and let cool completely on the rack before serving.
Recipe Notes
Expert Tips for the Best Biscotti
- Toasting the almonds beforehand enhances their flavor and adds a delightful crunch.
- For a richer chocolate flavor, use high-quality dark chocolate chips or finely chopped dark chocolate.
- Don't overmix the dough; overmixing can result in tough biscotti.
- If you prefer a sweeter biscotti, feel free to increase the sugar by 1-2 tablespoons. Adjust to your taste.
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Recipe Nutrition
Calories: 263kcalCarbohydrates: 26gProtein: 7gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 81mgFiber: 2gSugar: 11g
Madhu Rajan
Articles: 2
4 Comments
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This is fantastic! Thank you for sharing.
This looks so appealing! Thanks for sharing.
This looks delightful! Thanks for the recipe.
Such a lovely dish! Thanks for sharing.