It’s time for a healthier cookie.
I love biscotti. I am not exaggerating when I say I believe biscotti is the perfect cookie. Sure – I like chocolate chip as much as anyone, a soft sugar cookie, I’ll take it. Leave me alone with this crunchy, not too sweet cookie and give me a coffee, and I’m happy.
These biscotti are no exception – dark, bitter chocolate, toasted almonds and a little zing from the ginger.
This is another recipe adapted from Cooking Light – using some flavours I had on hand. I used a sugar-free chocolate in this cookie – purchased from a fine little shop in Toronto, Ontario called Soma. This is a bitter chocolate, sweetened with maltitol. The zing of the ginger gives the cookie the savoury bite it needs to complement the chocolate and works well with the whole-wheat flour and flaxseed. Oh – that’s right I hadn’t mentioned, these cookies are almost good for you.
Dark Chocolate Almond Biscotti with Candied Ginger
- 2 cups of whole-wheat flour
- 2 tablespoons ground flax seed
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/3 cup packed dark brown sugar
- 1/3 cup white sugar
- 2 large egg whites
- 1 large egg
- 1-1/2 teaspoons vanilla extract
- 2/3 cup dark chocolate chips
- 3/4 cup whole almonds, toasted
- 1/3 cup candied ginger, diced
Preheat oven to 350.
Combine sugars and eggs in the bowl of a stand mixer and beat on high speed for 2 minutes.
Combine flour, flax seed, soda, salt and cardamom. Whisk to combine and add to egg and sugar mixture. Mix on low speed until just combined. Remove from stand mixer, fold in almonds, chocolate and ginger.
Dump contents onto a parchment lined baking sheet and form into a log, 1 inch high x 3 inches wide. Bake for 28-30 minutes or until set and firm to the touch. Remove from oven and reduce oven temperature to 325.
Allow to cool, cool enough so that the chocolate is on longer soft (I jumped the gun on this and my chocolate oozed when I sliced them). Using a serrated knife slice biscotti into thin cookies. You will get about 20 cookies from this batch.
Place cookies cut side down on a baking sheet and bake 8-10 minutes, turn over and bake another 8-10 minutes. You don’t want them to brown too much.
Cookies will get crispier as they cool. Can be frozen, however they store well in an air tight container for about a week.