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An Italian Meal: Sausage Polenta Bake & Whole Wheat Chocolate Hazelnut Biscotti
Whole Wheat Chocolate Hazelnut Biscotti
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: Makes 16 biscotti.
 
Ingredients
  • 1 cup whole wheat pastry flour (4.75 ounces)
  • 1 tablespoon flaxseed
  • ¼ teaspoon baking soda
  • 1/8 teaspoon salt
  • 5 tablespoons packed dark brown sugar
  • 1 large egg white
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 Perugina Milk Chocolate and 3 White Chocolate Baci, unwrapped and chopped roughly
Instructions
  1. Preheat oven to 350 degrees F.
  2. Measure out flour and combine flour, flaxseed, baking soda, and salt in a bowl by stirring with a whisk. In a separate bowl, combine sugar, egg white, and egg and beat with a mixer on high for 2 minutes. Add vanilla extract and stir well.
  3. Add flour mixture to egg mixture and stir lighting. Add chopped Baci chocolates and stir until mixture is completely combined.
  4. Divide dough into 2 equal portions. The dough will be pretty sticky but this is okay. Roll each portion into a 6-inch long roll. Arrange both rolls at least 3 inches apart on a baking sheet lined with parchment paper or silicone mats. Spray a silicone spatula with cooking spray and pat each roll to 1-inch thickness. The dough will not spread much so make sure it is in the shape that you want it to look like.
  5. Bake for 21-23 minutes or until firm.
  6. Remove rolls from the baking sheet, cool for 10 minutes on a wire rack, and then cut rolls into 16 ½ inch thick slices.
  7. Place slices on a baking sheet and reduce oven temperature to 325 degrees. Bake for 7 minutes, then turn cookies over and bake for another 7 minutes. Remove from the oven and cool on the wire rack until completely cool. Store in an airtight container for up to 10 days or freeze.
Recipe by 24 Carrot Life at https://24carrotlife.com/2015/12/01/italian-meal-sausage-polenta-bake-whole-wheat-chocolate-hazelnut-biscotti/