Whole Wheat Almond Biscotti
- Total Time
- About 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 250grams (approximately 2 cups) whole wheat flour
- 60grams (approximately ⅔ cup) almond flour
- 5grams (approximately 1 teaspoon) baking powder
- ⅛teaspoon (pinch) of salt
- 125grams (approximately ⅔ cup, tightly packed) organic brown sugar
- 165grams (3 large) eggs
- 5grams (approximately 1 teaspoon) vanilla extract
- 100grams almonds, toasted and chopped (approximately ¾ cup chopped)
Nutritional analysis per serving (60 servings)
42 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 16 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flour, almond flour, baking powder and salt in a bowl.
- Step 2
In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the sugar and eggs for 2 minutes. Scrape down the sides of the bowl and beaters. Add the vanilla and beat for another minute. Turn off the mixer, scrape down the bowl and beaters, and add the flour mixture. Mix in at low speed until combined. The batter will be sticky. Add the almonds and mix until well combined.
- Step 3
Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won’t stick, and form a log, about 12 inches long by 2½ inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least two inches of space between them.
- Step 4
Place in the oven and bake 50 minutes, until lightly browned and dry. Remove from the oven and let sit on a rack for 20 minutes (or longer). Place the logs on a cutting board and slice thin, about ⅓ inch, either straight across the logs (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti).
- Step 5
Place the cookies on baking sheets and return one sheet at a time to the middle rack of the oven. Bake 15 minutes. Flip the cookies over and bake for another 10 to 15 minutes, until hard and lightly browned. Remove from the heat and allow to cool.
- Advance preparation: You can bake the logs a day ahead and slice and double bake the cookies the next day. Biscotti keep for a couple of weeks in a tin or a jar.
Private Notes
Comments
Life-changing. I need to have a little something crispy to go with my coffee and tea, but this can get really unhealthy! The first time I made this recipe I followed it exactly. I liked the crunch, but it was a little too plain for me. Then I replaced the 100g of almonds with 100g of crystallized ginger from Trader Joe’s, finely diced. OMG, so so good! It adds an extra tiny big of sweetness and big flavor. Now I also add a teaspoon of cinnamon. Perfection!
The recipe is a hit. I used hard red winter wheat and added some orange zest for a little extra fun. Just perfect with coffee!
To form the loaves, dust your counter-top with a little flour. I found this to be more effective than wetting my hands. The biscotti are good, but rather plain as-is. Additions and substitutions that I've liked include: zest from one large orange, dried cranberries, candied ginger, toasted pumpkin seeds, and using toasted hazelnuts instead of almonds.
I make these on repeat! They are a satisfying dessert that's a little healthier. They are so flexible, and I use more additions than the recipe calls for, and they always turn out well. I make a chocolate/cherry option by adding 100 g each of chocolate chips, dried cherries, and pistachios. I also make a chai version wth chai spices and double the almonds. My latest experiment was a cowboy cookie theme with 100 g each of peanuts, raisins, and chocolate chips. Have fun experimenting!\
I will have to try these again because I followed the recipe and they came out like rocks. I have been baking for years, making all kinds of biscotti, but these were awful. Without butter I cannot imagine how any biscotti can be tender. I also substituted regular flour for almond flour, which I did not have. The odd thing was that the dough was not at all sticky. These will be for dunking.
These make a perfect little morning nibble. I added a hefty teaspoon each of ground ginger and cinnamon, and a shake of nutmeg and cardamom. I plan on making these for holiday party favors, but will add dried cranberries, coconut, and a white chocolate drizzle to make more festive and exciting. As is, though, these are just what I need with my morning coffee. I'd also reduce the initial bake time by 10-15 minutes - the loaves were starting to crack and crumble a bit as I cut them.
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