Chocolate Nut Biscotti Recipe

1 1/2 cups whole-wheat flour
1/2 cup natural cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups lightly toasted * chopped nuts (walnuts, almonds or pecans), divided
1/2 cup maple syrup
1 egg
1 1/2 teaspoons pure vanilla extract

1. Preheat oven to 325º F. Lightly coat a 15 x 10-inch baking sheet with cooking spray.
2. Combine flour, cocoa, baking powder, salt and 3/4 cup nuts in the bowl of a food processor. Process until nuts are finely ground and incorporated with dry ingredients. Transfer to mixing bowl.
3. Combine syrup, egg and vanilla in a small bowl. Make a well in dry ingredients and pour in syrup mixture. Stir just until a dough forms. Add remaining chopped nuts and mix until incorporated. Dough will be stiff.
4. Form into two rolls about 8 inches long. Press rolls with palm of your hand to flatten to 1-inch thickness. Place rolls on prepared baking sheet and bake 10 minutes. Remove to a wire rack to cool 5 minutes
5. While biscotti rolls are still warm, slice each diagonally with a serrated knife into about 18 (½-inch) slices (for a total of about 36 slices). Makes 36 biscotti.

*Note: To toast nuts in the oven, preheat oven to 375º F. Place nuts on a baking sheet in a single layer and bake 4 to 6 minutes, until fragrant. Stir a few times during baking to ensure even browning. To toast on the stovetop, place nuts in small sauté pan over medium heat. Toast nuts, stirring occasionally, until fragrant and very lightly browned, about 2 minutes. Set aside to cool.

Per biscotti: 35 calories, 0g fat, 5mg chol., 1g prot., 7g carbs., 1g fiber, 35mg sodium.

Recipe by Cheryl Forberg; from Spry Kitchen, Feb. 2009, "Sweetheart of a Deal." Reprinted from Positively Ageless by Cheryl Forberg, R.D. 2008 by Cheryl Forberg R.D. Permission granted by Rodale, Inc.