I have a strange love for biscotti. Not just eating it though, I love baking it. There’s something almost therapeutic about baking it once, slicing, and then baking again. Definitely one of my favorite things to bake.

This recipe contains only whole wheat flour and it’s very obvious. It’s fine if you don’t mind the whole wheat taste, but if you aren’t a huge fan I would suggest maybe half AP flour and half whole wheat. I like it though, it gives the whole cookie a nutty taste. And the flaxseeds and walnuts just put it over the top.

Whole Wheat Chocolate Walnut Biscotti
adapted from Cooking Light

2 cups  whole-wheat flour
2  tablespoons  flaxseed
1/2  teaspoon  baking soda
1/4  teaspoon  salt
1/3  cup  granulated sugar
1/3  cup  packed dark brown sugar
2  large egg whites
1  large egg
1 1/2  teaspoons  vanilla extract
2/3  cup  milk chocolate chips
3/4  cup  chopped walnuts

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, flaxseed, soda, and salt in a bowl, stirring with a whisk. Combine sugars, egg whites, and egg in a bowl; beat with a mixer at high speed for 2 minutes. Add vanilla; mix well. Add flour mixture to egg mixture; stir until combined. Fold in chocolate and walnuts. Divide dough into 3 equal portions. Roll each portion into a 6-inch-long roll. Arrange rolls 3 inches apart on a baking sheet lined with parchment paper. Pat to a 1-inch thickness. Bake at 350° for 28 minutes or until firm.

Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut rolls diagonally into 30 (1/2-inch) slices. Place, cut sides down, on baking sheet. Reduce oven temperature to 325°; bake 7 minutes. Turn cookies over; bake 7 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool on wire rack.

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