Source: dLife

Italian style "biscuit" cookie with almonds and chocolate.

Servings

0.5 cup whole almonds , toasted and coarsely chopped (divided)
0.5 cup white all purpose flour
0.33 cup whole wheat flour
0.25 cup Cocoa Powder, unsweetened
2 tsp instant coffee granules
0.5 tsp baking soda
0.12 tsp salt
0.5 cup SPLENDA® No Calorie Sweetener, granulated
1 eggs
1 egg whites
1 tsp vanilla extract
1 tsp almond extract
1 cooking spray

1 Preheat oven to 350°F.
2 Cover baking sheet with aluminum foil. Coat with cooking spray.
3 In food processor or blender, grind 1/4 cup almonds, all purpose flour, whole wheat flour, cocoa powder, instant coffee, baking soda, and salt, until almonds are ground. Transfer to mixing bowl.
4 In blender, process Splenda, egg, egg white, vanilla, and almond extract for 2 minutes.
5 Add egg mixture to mixing bowl with dry ingredients. Mix in remaining 1/4 cup almonds. Blend well
6 Divide batter in half. Form two, 5" logs. Place on baking sheet.
7 Bake 15 minutes. Remove. Let cool for at least 10 minutes.
8 Reduce oven to 300°F.
9 Place biscotti on cutting board. Cut each log into ten 1/2 " diagonal slices.
10 Return slices to baking sheet. Bake 20 minutes.
11 Remove from oven. Cool. Store in airtight container.