Chocolate and Almond Biscotti

2 cups (269 grams) whole-wheat flour

2 tablespoons (17 grams) flaxseed

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

1 large egg

1 1/2 teaspoons vanilla extract

2/3 cup bittersweet chocolate chips

3/4 cup sliced almonds

Heat oven to 350°F.

Combine flour, flaxseed, baking soda, and salt in a bowl, stirring with a whisk.

Combine sugars, egg whites, and egg in a bowl; beat with a mixer at high speed for 2 minutes.  Add vanilla and 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 the rolls 3 inches apart on a baking sheet lined with parchment paper.  Pat to a 1-inch thickness.  Bake for 28 minutes or until firm.

Remove rolls from baking sheet and cool for 10 minutes on a wire rack.  Reduce oven temperature to 325°F.

Cut rolls diagonally into 30 half-inch slices.  Place, cut sides down, on baking sheet.  Bake for 7 minutes.  Turn cookies over, and bake for another 7 minutes (cookies will be slightly soft in center but will harden as they cool).  Remove from baking sheet and cool on a wire rack.

Makes about 30 biscotti.

From Cooking Light