The day runs long often when I am working at my computer. By the late afternoon I am looking for a mental break and perhaps a light treat to reward my efforts. As a chocoholic I am often on the prowl for a good treat. I might convince myself that the antioxidants in chocolate are redeeming- but sadly there is not enough to warrant candy as a “health food”. These biscotti are light in sugar, get a boost of fiber with whole wheat flour and get a boost with good fats.
One of my little tricks to keep myself from overindulging is to make slim logs that make petite biscuits. I always like to have 2-3 cookies, and even though they are smaller it still satisfies me quota. You know how it is, the cookie plate is right there, so when I grab a few I’m at least not overdoing it.
Another thing I love about these cookies is that they are great for gift giving. I’ve even used them in a Christmas morning coffee collection that I often give as a hostess gift. I’ll put a mug, some great coffee and some sort of baked good into a gift bag. It’s a Christmas morning treat which my friends without kids especially like. For those that are heading to a family member’s house, it’s a nice way to start the morning with something special.
Ingredients
- 2 cups whole wheat flour
- 1/3 cup cocoa powder
- 2 teaspoons baking powder
- 1 cup brown sugar
- 1/2 cup toasted almonds
- 1/3 cup pistachios
- 2 eggs, lightly beaten* or egg substitute
- 1/4 cup milk, or plant milk
- 1 teaspoon vanilla
- 1/2 teaspoon salt
Instructions
Preheat oven to 325 degrees and prepare two baking sheets with parchment paper.
In a large bowl combine the flour, cocoa, baking powder, sugar, salt, almonds and pistachios. Gently stir and thoroughly combine.
In a separate bowl combine the eggs, milk and vanilla. Pour over the dry ingredients and stir to create a thick moist dough.
Divide the dough into two equal portions. With damp hands, shape into 2-3" narrow long loaves. You should be able to fit both on one sheet pan.
Bake until done, about 30 minutes. The cookie log should be tight to the touch in the middle.
Remove from the oven and allow to cool for 15 minutes.
With a fine serrated knife, gently saw into thin cookies and lay flat over the two cookie sheets.
Return to the oven for 10 minutes on each side until crispy.
Store cookies in an airtight container to preserve crispness.