Whole Wheat Chocolate Chunk Biscotti
Indulge in the perfect balance of wholesome and indulgent flavors with these Whole Wheat Chocolate Chunk Biscotti. Made with nutrient-rich whole wheat flour, these twice-baked treats boast a crisp, crunchy texture that's beautifully complemented by pockets of melted dark chocolate chunks. A hint of vanilla and optional almond extract add depth, while optional chopped nuts provide a delightful crunch. Simple yet sophisticated, this biscotti recipe is surprisingly easy to prepare, requiring just 20 minutes of prep time. Ideal for pairing with coffee, tea, or as a standalone snack, these biscotti are not only delicious but also versatile. Their hearty texture and long shelf life make them a perfect make-ahead treat for gifts or gatherings. Embrace the joy of homemade biscotti with this healthier twist!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract (optional)
- 0.25 cup Unsalted butter, melted
- 0.75 cup Dark chocolate chunks
- 0.5 cup Chopped nuts (e.g., almonds or hazelnuts, optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, sugar, baking powder, and salt.
In a separate bowl, beat the eggs, then mix in the vanilla extract, almond extract (if using), and melted butter until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir until a dough forms. It may seem crumbly at first, but keep mixing until it comes together.
Fold in the chocolate chunks and chopped nuts (if using).
Transfer the dough onto a lightly floured surface and divide it in half. Shape each half into a log approximately 10 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them.
Bake in the preheated oven for 25-30 minutes, or until the logs are firm and lightly golden. Remove them from the oven and allow to cool for 10 minutes.
Using a sharp serrated knife, slice the logs diagonally into 3/4-inch thick biscotti slices.
Place the sliced biscotti cut side down onto the baking sheet. Return to the oven and bake for an additional 10-12 minutes. Flip the biscotti over and bake for another 8-10 minutes, or until both sides are crisp and golden.
Remove from the oven and let the biscotti cool completely on a wire rack. They will continue to crisp as they cool.
Serve with coffee, tea, or enjoy on their own. Store in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 71 mg | 3% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 13.1 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 133 mg | 3% | |
*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.
