Low Fat Chocolate Biscotti
Indulge your chocolate cravings guilt-free with this easy-to-make Low Fat Chocolate Biscotti recipe! Each bite of these crunchy, twice-baked cookies delivers the perfect balance of rich cocoa flavor and a delicate hint of almond and vanilla. Mini chocolate chips add bursts of sweetness without overpowering the light and satisfying texture. Made with simple pantry staples and without heavy fats, these biscotti are a perfect treat alongside a cup of coffee or tea. With just 20 minutes of prep time and a shelf life of up to two weeks in an airtight container, they’re as convenient as they are delicious. Whether you’re looking for a healthy snack or an elegant gift, this recipe offers a delightful, guilt-free twist on the classic Italian treat.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.
In another bowl, beat the granulated sugar and eggs together using an electric mixer on medium speed until the mixture becomes pale and thick, about 3-4 minutes.
Mix in the vanilla extract and almond extract into the egg and sugar mixture.
Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms.
Fold in the mini chocolate chips using a spatula or wooden spoon.
Transfer the dough to the prepared baking sheet and shape it into a log that is about 12 inches long and 3 inches wide. Wet your hands slightly to help shape the dough if needed, as it can be sticky.
Bake the log in the preheated oven for about 25-30 minutes, or until it is firm to the touch.
Remove from the oven and let the log cool on the baking sheet for 10 minutes.
Reduce the oven temperature to 325°F (160°C).
Use a serrated knife to carefully slice the log into 1/2-inch slices. Arrange the slices cut side down on the baking sheet.
Return to the oven and bake for an additional 10 minutes. Flip the slices over, and bake for another 10 minutes until dry and crisp.
Remove from the oven and transfer to a wire rack to cool completely.
Store the biscotti in an airtight container; they will keep well for up to two weeks.
Nutrition Facts
Calories |
2090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1184 mg | 51% | |
| Total Carbohydrate | 439.9 g | 160% | |
| Dietary Fiber | 52.2 g | 186% | |
| Total Sugars | 176.0 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 260 mg | 20% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 2214 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
