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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chocolate Almond Biscotti

Source: dLife

Italian style "biscuit" cookie baked with almond and chocolate

Nutrition Facts

Makes 20 servings
Amount Per Serving

Calories	33.8

Total Carbs	5.3 g

Dietary Fiber	0.8 g

Sugars	0.1 g

Total Fat	0.9 g

Saturated Fat	0.2 g

Unsaturated Fat	0.2 g

Potassium	40.5 mg

Protein	1.5 g

Sodium	52.7 mg

Dietary Exchanges 0.9 Fat, 0.0 Other Carbs, 0.2 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 cup whole almonds 0.5
0 1/2 cup white all purpose flour 0.3333
0.3333 cup whole wheat flour 0.25
0 1/4 cup unsweetened cocoa powder 2.0
2 tsp instant coffee granules 0.5
0 1/2 tsp baking soda 0.125
0.125 tsp salt 0.5
0 1/2 cup SPLENDA® No Calorie Sweetener, granulated 1.0
1 each eggs 1.0
1 each egg whites 1.0
1 tsp vanilla extract 1.0
1 tsp almond extract 1.0
1 each cooking spray

Directions

Preheat the oven to 350 degrees F. Use aluminum foil to cover a baking sheet and coat with nonstick cooking spray.
Place 1/4 cup almonds, the all purpose flour, whole wheat flour, cocoa powder, coffee crystals, baking soda, and salt in a blender and blend for about 2 minutes, or until the almonds are ground. Pour the combination in a bowl.
Put the Splenda, egg, egg white, vanilla, and almond extract in the blender and process for approximately 2 minutes. Combine the flour mixture and the egg mixture and mix in 1/4 cup almonds.
Form a log, about 5 inches long, on half of the sheet using half of the batter. Repeat this step on the other half of the sheet using the rest of the batter. Place in the oven and bake for about 15 minutes. Let cool for at least 10 minutes and decrease the oven temperature to 300 degrees F.
Use a bread knife to cut each log into 10 1/2 inch diagonal slices on a cutting board. Place the slices back on the sheet and bake for about 20 minutes, or until they are dry.