⅔cupsdark chocolate chipsI used 70% cacao dark chocolate chips
⅔cupsunsalted, whole almonds
Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper
In a small bowl combine flour, flaxseed, baking soda, salt. Whisk to combine.
In a bowl of standmixer fitted with a paddle attachment, combine sugars and eggs. Beat at high speed for about 2 minutes. Add vanilla and mix again. Add flour mixture and gently mix on low speed, a few rotations only. Remove from standmixer. By hand, fold in chocolate chips and almonds.
Dump the dough onto a clean work surface. Divide into two equal portions. Shape into two logs, logs should be 10-12 inches long and a couple of inches wide and 1 inch thick. Place the logs on the prepared baking sheet and bake, at 350, for 28 minutes. The dough should be firm. Remove to a cooling rack.
Allow logs to cool at least 10 minutes, up to 30 minutes. The chocolate will be molten for a while, and you will get a cleaner cut if you wait for the chocolate to firm up before slicing.
Slice each log diagonally into about 15 slices, to yield about 30 slices total. Reduce oven temperature to 325. Line the cookies up on the baking sheet, cut-side down, and bake at 325 for 7 minutes. Flip over, bake for another 7 minutes. Remove to a cooling rack. Cool completely before storing in an air-tight container.
Each cookie is less than 100 calories about 2 g of fibre. Biscotti means twice baked, so you will bake the cookies a second time after slicing them into the traditional biscotti, long finger-shapes. These cookies are best stored in a glass or tin container at room temperature for a couple of weeks.