Recipe(tried): Deep Dark Chocolate Biscotti

I did a little baking the other day for my book group. I had been meaning to try this recipe for a while...my DH goes pretty kookoo for biscotti, and this one spoke to me because it's full of good for you and yummy stuff. And my book group friends loved them, too!

While the oven was on, I made a refrigerator muffin mix and baked up a couple of dozen mini muffins (applesauce bran cranberry). So Luis can bake some up for breakfast this week, too, which is a nice way for him to start his day, and keeps him out of McD's and away from their temptations! Actually, he is getting kind of into my recent burst of health kick stuff, too. Well...resistance is futile; after over 20 years of marriage, I think it is sinking in! :-)

Cheers!

Carolyn!

DEEP DARK CHOCOLATE BISCOTTI
From: Cooking Light magazine, March 2009

9.5 ounces whole-wheat flour (about 2 cups)
2 tablespoons flaxseed (I used 1/4 cup ground)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
2 large egg whites (I used 2 whole eggs)
1 large egg
1 1/2 teaspoons vanilla extract
2/3 cup dark chocolate chips (such as Hershey's)
3/4 cup unsalted almonds

Preheat oven to 350 degrees .

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, flaxseed, baking soda, and salt in a bowl, stirring with a whisk; set aside.

Combine sugars, egg whites, and egg in a bowl; beat with a mixer at high speed for 2 minutes (I got the stand mixer going with the sugars and eggs while I set about getting the other ingredients organized). Add vanilla; mix well. Add flour mixture to egg mixture; stir until combined. Fold in chocolate and almonds.

Divide dough into 3 equal portions. Roll each portion into a 6-inch-long roll. Arrange rolls 3 inches apart on a baking sheet lined with parchment paper. Pat to a 1-inch thickness.

Bake at 350 degrees F for 28 minutes or until firm.

Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut rolls diagonally into 30 (1/2-inch) slices. Place, cut sides down, on baking sheet.

Reduce oven temperature to 325 degrees F; bake 7 minutes. Turn cookies over; bake 7 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool on wire rack.

Yield: 2 1/2 dozen (serving size: 1 biscotto)

Nutritional Information per biscotto:
Calories: 94, Fat: 3.5g (sat 0.9g,mono 1.7g,poly 0.7g), Protein :2.7g, Carbohydrate: 14.4g, Fiber: 1.9g, Cholesterol: 7mg, Iron: 0.7mg, Sodium: 49mg, Calcium: 18mg