These crispy chocolate biscottis are the perfect snack for when you’re craving something crunchy and not overly sweet. They have 1/4th the amount of sugar than a traditional biscotti, but are far from lacking in flavor thanks to the (customizable) mix-ins!
If you scroll through my latest recipe posts, you can tell I am a huge fan of chewy goodies. It takes a very special crunchy snack for me to reach for it over a pillowy soft one. And these perfectly baked chocolate biscottis are quickly sneaking into that special spot.
So, while I thought biscottis wouldn’t really be my thing, as I was taste testing the recipe my taste buds started changing their mind! Because, a good baker always tastes their recipes as they go to know if they’re good and worth sharing, right!?
Biscottis are one of my mom’s favorite snacks. And, like me, she also likes a big variety of mix-ins in her treats. So, I made up this recipe and baked her some for Mother’s Day the other week. Needless to say, they were a big hit! Luckily, I hadn’t eaten them all before wrapping them up to give to her.
If you’ve never had a biscotti before, they are like a very crunchy cookie. They first get baked in a log-shape, and then baked again after cutting them into their classic strip shapes. This “twice baked” method is how they get so uniformly crispy with no chewy center, like regular cookies tend to have. So, I guess they’re also kind of like a cracker in that sense. But that’s not really a great way to describe them because I always think of crackers as being bland. These are anything but!
They’re also not overly sweet, but still insanely flavorful. The biscotti itself has a nice chocolate-y flavor from the dark cocoa. You also get varying textures of deliciousness from the chewy raisins and crunchy walnuts….or whatever else you’d like to throw in the mix. Raisins, walnuts, and chocolate chips just happen to be my mom’s favorite combo, so that’s why I used them for this recipe. But, as long as you keep the measurements the same your biscottis will be scrumptious with anything mixed in! Craisins, almonds, sunflower seeds, white chocolate, pecans, the possibilities are endless!
What are you going to mix in to your biscottis? Let me know, and be sure to share your creations with me on social media @HealthyHacksRD.
Yields 16 biscottis
Low Sugar; High Fiber; Dairy Free
30 minPrep Time
45 minCook Time
1 hr, 15 Total Time
- 1 1/2 cups whole wheat flour
- 2/3 cup dark cocoa powder
- 1/4 cup light brown sugar
- 1 Tbsp granulated sweetener of choice
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup egg whites
- 1 tsp vanilla extract
- 1/4 cup + 2 Tbsp water, warm
- 1/4 cup walnuts, chopped
- 1/4 cup raisins
- 1/4 cup chocolate chips
- Preheat the oven to 350 F. Line a sheet tray with parchment paper.
- In a large bowl, whisk together the flour, cocoa, sweeteners, baking powder, and salt.
- Add the egg whites and vanilla extract to the dry ingredients, and then slowly add the warm water, stirring everything together as you go. Mix just until everything is incorporated.
- Fold in the walnuts, raisins, and chocolate chips.
- Split the dough into two equal sized pieces. Shape each piece of dough into a long rectangle shape, about 2" wide and 7" long on the parchment paper.
- Bake for 25 min. or until the dough is hard to the touch but still a tiny bit springy if you press down on it. Remove the biscottis and cool for about 15 min.
- While cooling, lower the oven temperature to 300 F.
- Slice the cooled logs into 1/2" wide strips.
- Place the individual biscottis back onto the parchment paper with one cut side down. Bake for an additional 10 min.
- Flip the biscottis so the other cut side is now facing down, and bake another 10 min. or until the biscottis are crispy and firm to the touch.
- Transfer the biscottis to a wire wrack to cool.
- You can also melt some chocolate and dip one end into it, or go ahead and munch away on your crispy treat!
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Vegan White Chocolate Cranberry Cookies
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