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5 from 1 vote

Whole Wheat Biscotti Recipe with Dark Chocolate & Cherries

From the kitchen of Cookin Canuck. www.cookincanuck.com
Prep Time35 mins
Cook Time40 mins
Total Time1 hr 15 mins
Course: Breakfast, Desserts
Cuisine: Italian
Keyword: Whole Wheat Recipe
Servings: 30 Biscotti (Approximately)
Calories: 70kcal

Ingredients

Instructions

  • Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
  • In a medium bowl, whisk together the whole wheat pastry flour, ground flax seed, ground ginger and salt.
  • In the bowl of a stand mixer (or a large bowl with a hand mixer), combine the agave, egg whites, egg and vanilla extract. Beat until combined.
  • With the mixer on low, gradually add the flour mixture until just combined. Stir in the chocolate chips and dried cherries.
  • With flour on your hands, divide the dough into three even pieces, and form each one into a 6-inch log.
  • Transfer the logs of cookie dough to the prepared baking sheet and continue to form until the logs are 6 inches long, 2½ inches in width and about 1 inch high.
  • Bake until the logs are firm, 25 to 27 minutes. The logs will puff up. Transfer the logs to a wire rack. Cool for 15 minutes.
  • Lower the oven heat to 325 degrees F.
  • Cut each log on the diagonal into ½-inch pieces. Be sure that the pieces are not too thick; otherwise, they won't bake properly.
  • Lay the biscotti, one of the cut sides down, on the baking sheet (you made need to do this in two batches). Bake for 8 minutes. Flip the biscotti and bake for 7 to 8 minutes, or until the biscotti are starting to brown.
  • Transfer to a wire rack and let cool. The centers will harden as the cookies cool.
  • Serve or store in an airtight container.

Notes

WW (Old Points) 1 / WW (Points+) 2

Nutrition

Calories: 70kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 29mg | Potassium: 57mg | Fiber: 1g | Sugar: 5g | Vitamin A: 105IU | Calcium: 16mg | Iron: 0.4mg