1 1/2 cups of all purpose flour
1 cup of whole wheat flour
3/4 cup granulated sugar
3/4 cup loosely packed brown sugar
3/4 cup extra virgin olive oil
1/2 cup cocoa powder
3 large eggs, beaten
1 tablespoon of water
4 teaspoons baking powder
1 teaspoon almond extract
Equipment needed: 2 nonstick baking sheets, 14 X 16 1/2 inches
Preheat oven to 375 degrees F
Using an electric beater on medium speed, blend all the ingredients together until well combined, 3 to 4 minutes. The dough will be sticky
Divide the dough into 4 equal pieces. One each of the two baking sheets, shape 2 portions into logs about 14 inches long and 2 inches wide, keeping them apart from each other.
Place the baking sheets on separate oven racks and position them off to each side so they are not directly above or below each other. Back for 12 minutes, then swap the sheets from one position to the other and continue baking for 12 minutes longer, or until the logs are firm to touch.
Transfer the cookie sheets to wire racks. Use a metal spatula to gently free the bottoms of the logs, but leave on the sheets. Let cool for 10 minutes
Cut each log crosswise into 12 bars and nudge the bars apart so there is space between them and the heat of the oven can reach the sides. Return the biscotti to the oven, again staggering the sheet positions, and bake for 5 minutes. Swap the sheets and bake 5 minutes longer, until slightly toasted.
Transfer biscotti to wire racks to cool. Store in a covered container. Makes 48 bars
Recipe from The Pink Ribbon Diet by Mary Flynn, RD and Nancy Verde Barr