Cookie are by their very nature full of fat and sugar (the texture relies on both).
Biscotti are relatively less unhealthy.
Almond Biscotti Recipe - Taste.com.au
1 cup (220g) caster sugar
2 eggs
Finely grated rind of 1 lemon
2 cups (300g) plain flour, sifted
1/2 teaspoon baking powder
150g whole almonds (skin on)
Method
Step 1
Preheat oven to 170°C. Line a large baking tray with baking paper.
Step 2
Place sugar, eggs and grated lemon rind in a large bowl. Beat with electric beaters until pale and thick.
Step 3
Fold in sifted flour, baking powder and almonds, then use your hands to lightly knead dough on a floured work surface until the dough is smooth.
Step 4
Divide the mixture in half. Form 2 long logs about 25cm long x 5cm wide and place on prepared baking tray, leaving space between logs. Bake for 20-25 minutes until the dough is firm to the touch and slightly golden. Remove from the oven and set aside to cool completely (about an hour).
Step 5
Preheat the oven to 140°C.
Step 6
Once dough is cool, use a small serrated knife to cut each log on the diagonal in 0.5cm slices.
Step 7
Lay slices flat on the baking tray and return to oven for 15-20 minutes, turning once, until completely dried out. Remove from oven and allow to cool completely. Store in an airtight container for 2-3 weeks.
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