Start to finish: 1 hour, 15 minutes
Servings: 16 biscotti
1 cup white whole wheat flour
1/2 cup all-purpose flour
1/4 teaspoon kosher salt
1 teaspoon baking powder
4 tablespoons unsalted butter, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon finely-grated orange zest
2 teaspoons fresh rosemary, finely minced
1/2 cup dark chocolate chips, finely chopped
1/4 cup sliced almonds, toasted
Preheat the oven to 350 F. Combine the flours, salt and baking powder in a small bowl and set aside. In a medium bowl, cream the butter and sugar together with a hand or stand-mixer until light in color, fluffy and creamy, about 3 minutes.
Add the eggs in, one at a time, mixing well after each one. Add the vanilla, zest and rosemary and mix until incorporated. Add the flour, half at a time, mixing until incorporated after each half. Use a rubber spatula to fold in the dark chocolate and the almonds.
Place the dough on a lightly-floured surface and divide into two. Shape into two logs, about 14 inches each, and place on a large baking sheet lined with parchment paper. Lightly press each log flatter, to make a rounded strip, about 15 inches long by 2 1/2 inches wide. Remove excess flour with a clean pastry brush.
Bake the logs until golden, about 20 minutes. Remove from oven and let cool 10 minutes. Meanwhile, reduce the oven temperature to 300 degrees. Carefully transfer each flattened log to a cutting board and cut each log on the bias into 8 slices (16 slices total). Place the slices cut side down on the parchment-lined baking sheet and continue baking until the cookies are golden and crisp, about 30 more minutes.
Once baked, let cool completely. Can be stored in airtight container for several days.
Nutrition information per serving: 133 calories; 59 calories from fat; 7 g fat (4 g saturated; 1 g trans fats); 35 mg cholesterol; 41 mg sodium; 18 g carbohydrate; 2 g fiber; 9 g sugar; 3 g protein.
Melissa d’Arabian, Associated Press
