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Low Fat Chocolate Biscotti

Low Fat Chocolate Biscotti

Low Fat Chocolate Biscotti

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Low Fat Chocolate Biscotti
5.0 rating based on 12,345 ratings
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Course: BiscottiDifficulty: Medium



Crunchy Italian cookies that perfect for dipping into a cup of coffee or hot cocoa.


  • 2/3 cup whole almonds or hazelnuts (filberts)

  • 1 3/4 cups all-purpose flour

  • 1/3 cup unsweetened cocoa

  • 1 tablespoon instant espresso powder

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/3 cup semisweet chocolate chips

  • 2 large eggs

  • 2 large egg whites

  • 1 cup sugar

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon almond extract, if using almonds (optional)


  • Position racks in upper and lower third of oven and pre-heat to 350°F. Place nuts in jelly-roll pan and toast until golden. (For hazelnuts, wrap in kitchen towel and rub off skins.) Cool nuts completely, then coarsely chop. Reduce oven temperature to 300°F and line cookie sheet with parchment paper. Whisk flour, cocoa, espresso, baking soda and salt together in small bowl. Place one quarter of the flour mixture and chocolate chips in food processor; process until very fine. Combine with remaining flour mixture. Set aside. Whisk whole eggs, egg whites, sugar, vanilla and almond extract in bowl until frothy. Stir in dry ingredients and nuts. (Mixture will be thick and sticky.) Spoon batter into three 12×2 1/2-inch loafs, at least 2-1/2 inches apart, on prepared cookie sheet. Even edges with metal spatula. Bake 45 minutes on lower rack. Cool on sheet on wire rack 10 minutes. Leave oven on. Transfer loaves from parchment to cutting board. Cut each loaf into 1/2-inch slices with serrated knife. Arrange slices cut side down on large cookie sheet. Bake 12 minutes, turn over, and bake 12 minutes on the other side.


  • 45 calories per cookie, with 1 gram of fat.



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