Dining with the Doc: Dark Chocolate Almond Biscotti
The Foodie Physician
The Foodie Physician
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  • 50 mix of white whole wheat flour and all-purpose flour. To learn more about white whole wheat flour and it’s nutritional benefits, click here. To make the dough nice and chocolaty, I add good quality unsweetened cocoa powder along with some instant espresso powder. The addition of espresso powder is something I’ve learned from watching countless episodes of Barefoot Contessa. It doesn’t really add a strong coffee flavor but rather serves to intensify the chocolate. I also like to add a secret ingredient to my biscotti, which is cinnamon (I guess the secret's out now!). I love the combination of cinnamon and chocolate and it produces the most heavenly smell while it’s baking.
  • 1 cup all purpose flour
  • 1 cup white whole wheat flour
  • ½ cup unsweetened cocoa powder
  • 1 tablespoon instant espresso powder
  • 1 ½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 3 large eggs
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 ½ teaspoons vanilla
  • 3 ounces dark chocolate
  • ½ cup
  • ½ cup slivered almonds
  • 9 inches long
  • 2 inches
  • References
  • 1 Taubert, D. The Journal of the American Medical Association, July 4, 2007; vol 298: pp 49-60.2 Heart-Health Benefits of Chocolate Unveiled. Cleveland Clinic website: http://my.clevelandclinic.org/heart/prevention/nutrition/chocolate.aspx



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