Whole Wheat Almond Biscotti

Biscotti is a very popular Italian almond cookies which are twice baked and are generally dry in texture, oblong in shape and super crunchy. Whole wheat almond biscotti is a healthy recipe made with whole wheat flour, almonds, eggs, sugar and vanilla, perfect for dunking in your coffee or tea. Traditionally biscotti is made with flour, egg, almonds, pine nuts and sugar with no oil or butter. But in this recipe, I have used a little oil as it has whole wheat flour in it. I was skeptical of using whole wheat flour in this recipe (though it never stopped me of using it) , as it can make it dense and hard but I was surprised by its addictive taste and lightness (Almonds could be the surprising agent behind it).

These cookies are studded with chocolate chips, so they are crunchy, chocolaty and very yummy indeed. So next time when you are in a mood for baking cookies, do try this one and I am pretty sure you will like it and don’t forget to dunk these beauties in your favorite hot beverage.

Whole Wheat Almond Biscotti Recipe

Recipe by Neha NairCourse: Dessert, SnacksCuisine: ItalianDifficulty: Medium

Yields

24

Biscottis

Prep time

25

minutes

Baking time

35

minutes

Total time

60

minutes

Whole wheat almond biscotti is a perfect snack for your tea or coffee made with whole wheat flour, almonds and chocolate chips.

Ingredients

• 2 cups of whole wheat flour

• 1.25 tsp of baking powder

• 1/2 cup of brown sugar

• 1/4 cup of sugar

• 1/2 cup of whole almonds

• 2 large eggs

• 2 Tbsp of oil

• 1.5 tsp of vanilla extract

• pinch of salt 

• 1/2 cup of chocolate chips

Directions

• Coarsely grind almond in a food processor until it looks like breadcrumbs.
• Mix whole wheat flour, almond crumbs, salt and baking powder.
• In a bowl, beat eggs, oil and sugar. Then add vanilla and flour mixture little by little until it forms a sticky dough.
• Mix in the chocolate chips. Don’t over mix the mixture.
• Divide the dough in half and transfer both halves to the baking tray and shape it like a log of about 8-10 inch length.(Try to shape the dough with wet hands to make it easier if the dough is super sticky)
• Flatten the log to about 2-3 inch width and bake it for 25-30 minutes.
• Remove the log from oven and let it cool for 8-10 minutes.
• Take the log to cutting board and diagonally cut it into slices of about 3/4 inch width and bake again at 325F for 8-10 mins, flip over and again bake for 8-10 minutes till it becomes crispy.
• Server whole wheat almond biscotti with hot coffee or tea.