Double Chocolate Almond Biscotti

Doesn't sound like healthy food, does it? This is an amazingly decadent treat, that is totally allowed, whether you're doing Weight Watchers, Flat Belly Diet, or whatever. They take some time, but they're not too complicated (I'd never made these Italian cookies before, but I've seen Giada do it on Food Network!). Dunk these in some skim milk or some flavored steamed milk. Mmm. Diet? This can't be a diet.

Ingredients:

3/4 cup raw almonds, chopped
1 3/4 cups all-purpose flour (I substituted half whole wheat flour)
3/4 cup mini semisweet chocolate chips
1/2 cup Dutch-process cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup sugar (I substituted half Splenda)
2 large eggs
2 egg whites
1 Tbsp vanilla extract

Directions:

• Preheat oven to 350°F. Place almonds on a baking sheet; bake until light brown, about 6-8 minutes. Let cool. Line 2 large baking sheets with foil and spray the foil with nonstick cooking spray. Adjust the oven racks to divide the oven into thirds.
  
  
• In a food processor, combine 2 tablespoons of almonds, flour, 2 tablespoons of chocolate chips, cocoa, baking soda and salt. Process until nuts are finely ground; transfer dry ingredients to a large bowl. In the same food processor (no need to clean), combine sugar, eggs, egg whites and vanilla until slightly thickened, about 2 minutes. Add to dry ingredients (dough will be very thick). Stir in remaining almonds and chocolate chips.
  
  
• Shape one-fourth of the batter (about 3/4 cup) into a long rope, about 14 inches long and 1 1/2 inches wide, on one side of the baking sheet; repeat with remaining batter, making 2 ropes on each baking sheet, with space in between. Bake, reversing baking sheets once, until firm, about 15 minutes. Remove from oven and allow to cool on pans. Reduce oven temperature to 300°F.
  
  
• Place logs on a cutting board. Cut with a serrated knife on diagonal into 1/2 inch thick slices, making 80 biscotti. Place slices cut sides up on baking sheets, 1 inch apart. Bake until cut side feels dry to the touch, 20-25 minutes. Cool completely on wire racks. Store in an airtight container.

Recipe makes 40 servings of 2 biscotti each.
Nutritional info: per serving: 75 cal, 3 g fat, 1 g fiber, 2 g prot (POINTS value: 2)

***My biscotti came out a little bigger, so I only got 30 servings, but because I cut the sugar in half, mine came out to about 80 calories per serving. Dessert's back on the menu!