- 2 cups whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/3 cup granulated sugar
- 1/3 cup packed dark brown sugar
- 2 large egg whites
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 2/3 cup dark chocolate chunks
- 3/4 cup almonds, unsalted
Preheat oven to 350F degrees. Combine flour, baking soda, and salt in a bowl. Stir with a whisk. Combine sugars, egg whites, and egg in another bowl. Beat with mixer on high for 2 minutes. Add vanilla and mix well. Add flour mixture to egg mixture, stirring until combined. Fold in chocolate chunks and almonds.
Divide dough into 3 equal portions. Roll each portion into a 6-inch log. Arrange rolls 3 inches apart on baking sheet lined with parchment paper. Pat to a 1-inch thickness. Bake for 28 minutes, or until firm.
Remove from baking sheet; let cool 10 minutes on a wire rack. Cut rolls diagonally into 1/2-inch slices. Place cut side down on baking sheet. Reduce oven temperature to 325F degrees. Bake 7 minutes, then turn biscotti over and bake 7 minutes more. Remove from baking sheet and let cool on wire rack.
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