HEARTY WHOLE WHEAT BISCOTTI
These are very good. My mom used to make them when I was younger, and as I remember, they were especially nice dipped in coffee (or hot chocolate or tea...). Not too much sugar, made with whole grain, and they store well. Enjoy! Serving size is approximate, since we haven't made these for a while and I can't remember exactly how many the recipe makes.
Provided by A Messy Cook
Categories Dessert
Time 50m
Yield 24 biscotti
Number Of Ingredients 7
Steps:
- Mix together dry ingredients.
- Add remaining ingredients and mix well.
- Divide dough in half. On greased baking sheet, form 2 logs about 2 inches wide and 13 inches long.
- Bake 25 minutes at 350 degrees, then cool on rack for 5-10 minutes.
- Slice with serrated knife at ½ inch intervals.
- Return to oven for 10-15 minutes more, turning once.
- Cool completely and store in airtight container.
- If you have trouble handling the dough because of stickiness, add a little more flour, but not more than ¼ cup. Try oiling your hands or using a rubber spatula and wax paper.
WHOLE WHEAT CHOCOLATE CHIP COOKIES
This healthier version of the original chocolate chip cookie is still chewy and full of flavor. I came up with this recipe on my own so that I could feel a little less guilty about snacking on my favorite sweet treat. Unfortunately, I think they are so delicious that I tend to eat more than I should!
Provided by loves2eat
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 25m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cream butter, white sugar, and brown sugar together in a large bowl until smooth. Add eggs and vanilla extract and mix until light and fluffy. Add whole wheat flour, baking soda, and salt and mix. Stir in chocolate chips and walnuts to make a very crumbly dough. Use hands and spoon to press and compact dough.
- Form dough into approximately 3 dozen 1 1/2-inch balls and place on a baking sheet. Press down slightly to flatten.
- Bake in the preheated oven for 8 to 12 minutes. Allow to cool before removing from the baking sheet.
Nutrition Facts : Calories 177 calories, Carbohydrate 20.8 g, Cholesterol 23.9 mg, Fat 10.5 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 5.2 g, Sodium 126.1 mg, Sugar 12.3 g
COCONUT CHOCOLATE BISCOTTI
Biscotti, how I love them. These are a great choice for the holiday cookie trays or whenever you have the desire. They can include almonds if you like.
Provided by Annacia
Categories Dessert
Time 1h
Yield 24 biscotti
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk the flour, baking powder, and salt.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes.
- Add the eggs one at a time, mixing on medium speed after each addition until incorporated.
- Mix in the vanilla and then the coconut until well combined.
- With the mixer on low speed, gradually add the flour mixture and mix just until combined.
- The dough will be sticky.
- With the mixer still on low, mix in the chocolate chips (and almonds, if using) .
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Position a rack in the center of the oven and heat the oven to 350°F.
- Line a large cookie sheet with parchment.
- Divide the dough into equal halves and place on the cookie sheet.
- Working on the sheet, shape each half into a loaf about 10 inches long, 3 inches wide, and 3/4 inch high.
- Bake until the tops are browned, cracked, and crusty, and spring back slightly when gently pressed, 30 to 35 minutes.
- Cool about 30 minutes on the cookie sheet.
- Reduce the oven temperature to 325°F.
- Transfer each loaf to a cutting board and with a sharp serrated bread knife, cut 1/2-inch slices crosswise on the diagonal.
- When slicing, hold the sides of the loaf near each cut to keep the slices neat.
- Put the slices cut side down on the cookie sheet and bake until the biscotti are dried and the cut surfaces are lightly browned, 15 to 20 minutes. Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti may give slightly when pressed but will harden as they cool.
Nutrition Facts : Calories 153.5, Fat 7.2, SaturatedFat 4.5, Cholesterol 27.8, Sodium 62.1, Carbohydrate 21.2, Fiber 0.8, Sugar 11.5, Protein 2.1
WHOLE WHEAT CHOCOLATE CHUNK BISCOTTI
These cookies aren't for everyone, but they are my personal favorite. They are very different from other cookies. The flavor and texture are much more intense.
Provided by mandagirl
Categories Dessert
Time 1h5m
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Melt coconut oil and mix with honey, vanilla and egg in a large bowl.
- Mix in chocolate chunks and walnuts.
- Add whole wheat flour, baking powder and salt and mix well.
- Shape into a log (log will be moist -- it helps to spray hands with non-stick vegetable spray when shaping) and bake at 350°F on a parchment paper lined cookie sheet for 30 minutes.
- Remove from oven and cool whole log on wire rack for 10 minutes.
- Meanwhile lower oven temperature to 325 degrees.
- After the 10 minutes, slice log into cookie slices and place back on cookie sheet, leaving space between each cookie.
- bake for 15-20 minutes more.
- Remove from oven and cool completely on wire rack.
- *For variation sometimes I add 1/4 cup baking cocoa with flour.
WHOLE WHEAT ALMOND BISCOTTI
These are based on the classic biscotti de Prato, but they are much less sweet and made with whole wheat flour and almond flour. Cut them in thin slices on the diagonal and dip them in tea, coffee or wine.
Provided by Martha Rose Shulman
Categories dessert
Time 2h
Yield 5 dozen smaller cookies (cut across the log)
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flour, almond flour, baking powder and salt in a bowl.
- In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the sugar and eggs for 2 minutes. Scrape down the sides of the bowl and beaters. Add the vanilla and beat for another minute. Turn off the mixer, scrape down the bowl and beaters, and add the flour mixture. Mix in at low speed until combined. The batter will be sticky. Add the almonds and mix until well combined.
- Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won't stick, and form a log, about 12 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least two inches of space between them.
- Place in the oven and bake 50 minutes, until lightly browned and dry. Remove from the oven and let sit on a rack for 20 minutes (or longer). Place the logs on a cutting board and slice thin, about 1/3 inch, either straight across the logs (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti).
- Place the cookies on baking sheets and return one sheet at a time to the middle rack of the oven. Bake 15 minutes. Flip the cookies over and bake for another 10 to 15 minutes, until hard and lightly browned. Remove from the heat and allow to cool.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 2 grams, TransFat 0 grams
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