Healthy Low Calorie Chocolate Biscotti Recipes

HEALTHY DOUBLE CHOCOLATE BISCOTTI

Healthy Double Chocolate Biscotti image

These biscotti are perfect for any chocolate lover! They're crisp, crunchy, and completely packed with decadent dark chocolate flavor (similar to 72% dark chocolate!). These cookies taste incredible on their own, but they're also fun to dip in coffee, tea, or even hot chocolate for an extra chocolaty treat! Leftovers should keep for at least two weeks if stored in an airtight container, and they also freeze (and ship!) really well. This recipe is easily doubled to make more, too!

Provided by Amy's Healthy Baking

Categories Dessert

Number Of Ingredients 7

Ingredients

¾ cup (90g) white whole wheat flour or gluten-free* flour
½ cup (40g) unsweetened cocoa powder
½ tsp baking powder
1 large egg, room temperature
1 tsp vanilla extract
½ cup (96g) coconut sugar
2 tbsp (28g) finely diced dark chocolate ((see Notes!))

Steps:

Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder. In a separate bowl, whisk together the egg and vanilla extract. Stir in the coconut sugar. Add in the flour mixture, stirring until fully incorporated. Fold in the diced dark chocolate.
Transfer the cookie dough to the prepared baking sheet, and shape into a long and skinny rectangle that's 2 ¼" wide and ¾" tall using your hands or a spatula. (If the cookie dough sticks to your hands, rub them with a little neutral-tasting oil first!)
Bake at 350°F for 33-35 minutes. (The outside should be very dry and crusty!) Let the rectangle of baked cookie dough cool on the baking sheet for 10 minutes (no more and no less!).
Transfer the rectangle of baked cookie dough to a cutting board. Using a sharp serrated knife, cut the rectangle into ½"-thick strips (no wider!), working from one short end of the rectangle to the other. (Both diagonal strips and horizontal strips will work!) You should end up with cookies that are ½" thick, ¾" tall, and 2 ¼"+ wide.
Place the cookies onto the original baking sheet with one cut side facing down and the other cut side facing up. Bake at 350°F, flipping the cookies halfway through, for 6-8 minutes (for centers with just a bit of "give") or 12-16 minutes (for centers that are completely hard and dry). Cool completely to room temperature on the baking sheet.

HEALTHY LOW-CALORIE CHOCOLATE BISCOTTI

Healthy Low-Calorie Chocolate Biscotti image

NOTE: Thanks to the past review, I have updated the recipe so you shouldnt have any of the problems she had =]. This recipe is: a) Chocolatey and b) healthier. yes, healthier! Great with coffee or a warm drink. Note: i dont remember if when i made whether i greased to pan or used tinfoil.

Provided by I Cant Believe Its

Categories Breads

Time 1h5m

Yield 12-14 serving(s)

Number Of Ingredients 9

Ingredients

1/3 cup chocolate chips
3 tablespoons cocoa
1/2 teaspoon baking powder
1 pinch salt
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/3 cup sugar
2 large eggs
1/2 teaspoon vanilla extract

Steps:

Preheat oven to 400.
In a small bowl, beat the eggs and vanilla together, Set aside.
Combine flour, sugar, baking powder, cocoa and salt in a large bowl.
Gradually add the egg mixture and beat until dough forms.
Fold in chocolate chips.
On a lightly floured surface, roll dough into a log, Place log on greased cooking sheet.
bake for 20 mins, or until firm to touch.
Let cool on wire rack for 10 minutes.
cut log into 1/2 inch thick pieces, Assemble on baking sheet.
Bake for 10-15 mins then flip each piece and bake for 10-15 mins more, remove from oven and enjoy.

Nutrition Facts : Calories 97.6, Fat 2.5, SaturatedFat 1.1, Cholesterol 35.2, Sodium 40.6, Carbohydrate 17, Fiber 1.3, Sugar 8.2, Protein 2.7

HEALTHY BISCOTTI

Healthy Biscotti image

These are very versatile, feel free to mix and match flavours. Here are a few ideas: coffee liqueur/hazelnut/dark chocolate chips, cranberry/orange/pistachio, orange/walnut, date/hazelnut, pineapple/coconut, vanilla/white chocolate chips/Macadamia nuts, etc. etc. Cooling time is included in cooking time.

Provided by Geniale Genie

Categories Dessert

Time 1h3m

Yield 36 biscotti

Number Of Ingredients 13

Ingredients

1/4 cup light olive oil
1/4-1/2 cup sugar (depending on chosen flavours and personal taste)
3/4 teaspoon almond extract
1/2 teaspoon lemon extract (optional)
1 1/4 teaspoons lemon juice
1 tablespoon lemon zest, finely grated
2 eggs
1 1/2 cups whole wheat flour
1/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup dried cherries, chopped
1 cup slivered almonds, broken up

Steps:

Blend oil and sugar. Mix in extracts, lemon juice and zest; add eggs. Beat until creamy and light.
Combine flour, salt, and baking powder; gradually stir into liquids.
Work in cherries and nuts by hand.
Preheat oven to 300°F.
On a lined baking sheet, form dough into two logs (12 x 2 in) - if dough is too sticky, wet hands with cold water.
Bake 35 minutes or until lightly browned. Allow to cool or 10 minutes.
Reduce oven to 275°F.
Cut logs diagonally into 3/4-inch think slices; lay on their sides on same baking sheet. Return to oven another 8-10 minutes, or until dry.

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