Ingredients for Whole Wheat Almond Biscotti
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- White Whole Wheat Flour
- Oat Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Whole Almond
- Dried Fruits
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How to Make Whole Wheat Almond Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
- Add the sliced almonds and your choice of dried fruit or chocolate chips; mix well.
- In a separate bowl, whisk together the whole wheat flour, oat flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Turn the dough out onto the prepared baking sheet and shape it into a 16-inch long log, about 2 inches thick. Use slightly wet hands to prevent sticking.
- Bake for 20 minutes, or until the edges are lightly golden.
- Remove from oven and let cool completely on the baking sheet for at least 30 minutes.
- Reduce oven temperature to 325°F (165°C).
- Using a serrated knife, carefully slice the cooled log into 1/2-inch thick slices.
- Arrange the slices, cut-side down, on the baking sheet.
- Bake for 12-15 minutes, or until lightly golden brown and crisp.
- Transfer the biscotti to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
29g
Fat
8g
Carbs
5g
