Honey Whole Wheat Almond Biscotti Recipes

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WHOLE WHEAT ALMOND BISCOTTI



Whole Wheat Almond Biscotti image

These are based on the classic biscotti de Prato, but they are much less sweet and made with whole wheat flour and almond flour. Cut them in thin slices on the diagonal and dip them in tea, coffee or wine.

Provided by Martha Rose Shulman

Categories     dessert

Time 2h

Yield 5 dozen smaller cookies (cut across the log)

Number Of Ingredients 8

250 grams (approximately 2 cups) whole wheat flour
60 grams (approximately 2/3 cup) almond flour
5 grams (approximately 1 teaspoon) baking powder
1/8 teaspoon (pinch) of salt
125 grams (approximately 2/3 cup, tightly packed) organic brown sugar
165 grams (3 large) eggs
5 grams (approximately 1 teaspoon) vanilla extract
100 grams almonds, toasted and chopped (approximately 3/4 cup chopped)

Steps:

  • 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.
  • 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.
  • 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 2 1/2 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.
  • 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 1/3 inch, either straight across the logs (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti).
  • 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.

Nutrition Facts : @context http, Calories 42, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 2 grams, TransFat 0 grams

WHOLE WHEAT ALMOND BISCOTTI



Whole Wheat Almond Biscotti image

Made with whole wheat and oat flours, this whole grain biscotti is a nourishing backpack or breakfast snack. It is exclente with various dried fruits; figs, dates or apricots.

Provided by Chef Glaucia

Categories     Dessert

Time 55m

Yield 22 biscotti, 22 serving(s)

Number Of Ingredients 11

1/4 cup butter, softened (no substitute )
3/4 cup sugar
2 eggs or 3 large egg whites
2 teaspoons vanilla
1 teaspoon almond extract or 8 drops almond oil
1 1/2 cups white whole wheat flour
1/3 cup oat flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup whole almond, unblanched
1 cup dried fruits, chopped (figs, dates or apricots ) (optional) or 1 cup dark chocolate chips (optional)

Steps:

  • In a large mixing bowl, beat butter, sugar and eggs on med. speed for 1 minute.
  • Add vanilla and almond extract and beat until combined.
  • Mix in almonds and dried fruits or chocolate chips ( if desired ).
  • Stir in combined flours, salt and baking powder.
  • Shape the dough in a 16-inch long log on a parchment paper lined cookie sheet.
  • Flatten the log, using wet hands, until about 2-inches thick.
  • Bake the log for 20 minutes in a 350°F preheated oven.
  • Cool for 30 minutes.
  • Using a serrated knife, cut into 1-inch thick slices.
  • Bake slices in a 325°F oven for 15 minutes.
  • Transfer to wire rack and let cool.
  • Store in an airtight container at room temperature for up to 2 weeks.
  • Note: You can skip the use of oat flour and use another 1/3 cup white whole wheat flour.

Nutrition Facts : Calories 124.7, Fat 6, SaturatedFat 1.8, Cholesterol 24.8, Sodium 64.9, Carbohydrate 15.5, Fiber 1.9, Sugar 7.3, Protein 3.3

HONEY WHOLE WHEAT ALMOND BISCOTTI



Honey Whole Wheat Almond Biscotti image

Make and share this Honey Whole Wheat Almond Biscotti recipe from Food.com.

Provided by talk2sabby2

Categories     Dessert

Time 1h30m

Yield 30 pieces, 15 serving(s)

Number Of Ingredients 9

1 1/2 cups whole wheat flour
1 1/2 cups unbleached flour
3 teaspoons baking powder
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 cup sliced almonds
1/2 cup margarine
3 eggs (reserve 1 egg white to brush tops)
1/2 cup honey

Steps:

  • Preheat oven to 350 degrees and place parchment paper on a large cookie sheet.
  • Sift flours,baking powder,sugar and cinnamon. Add nuts and resift.
  • Cut in margarine with finger tips until well blended. Make a well in center.
  • Warm honey slightly.
  • Put eggs and warmed honey into dry ingredients and knead into a smooth ball.
  • Dough should be firm and manageable: if it is too soft and sticky, add a little more flour.
  • Divide dough and form into 2 oblong loaves about 1 1/2 inches high and thick.
  • Place both loaves on the prepared pan about 4 inches apart.
  • Brush top and sides with reserved egg white.
  • Bake at 350 degrees for 30 minutes.
  • Do not turn oven off.
  • Remove from oven,slice in 1/2 inch pieces, place all pieces on one side back on the cookie sheet and return to oven for 10 minutes.
  • Remove from oven, turn over all pieces to the other side and return to oven for another 10 minutes.
  • Turn off oven, transfer all biscotti to a wire cooling rack and let cool for 30 minutes.
  • Store in air-tight container or freezer bags.
  • They will stay fresh for weeks.

Nutrition Facts : Calories 235.3, Fat 8.9, SaturatedFat 1.5, Cholesterol 42.3, Sodium 161.7, Carbohydrate 35.7, Fiber 2.2, Sugar 16.6, Protein 5

WHOLE-WHEAT LEMON BISCOTTI



Whole-Wheat Lemon Biscotti image

Biscotti can be stored at room temperature for up to one week.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 40

Number Of Ingredients 12

1 3/4 cups all-purpose flour, plus more for surface
1 1/2 cups whole-wheat flour
1 1/2 teaspoons baking powder
4 ounces (1 stick) unsalted butter, softened
1 1/4 cups sugar
1/3 cup honey
1 tablespoon finely grated lemon zest
3/4 teaspoon sea salt
3 large eggs
1 tablespoon pure vanilla extract
1 tablespoon pure almond extract
1 cup whole almonds

Steps:

  • Combine flours and baking powder. Beat butter, sugar, honey, lemon zest, and salt with a mixer on medium speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla and almond extracts. Working in batches, add flour mixture to butter mixture, scraping down sides of bowl after each addition. Fold in almonds with a rubber spatula. Wrap dough in plastic. Refrigerate until firm, about 1 hour.
  • Transfer dough to a floured surface. Divide dough in half, and roll each half into a 2-by-15-inch log. Transfer to a parchment-lined baking sheet, spacing about 6 inches apart. Refrigerate until firm, about 30 minutes.
  • Preheat oven to 325 degrees. Transfer baking sheet to oven. Bake until logs are slightly firm and pale golden, about 35 minutes. Remove logs from oven, and reduce heat to 300 degrees. Let logs stand until cool enough to handle. Transfer to a cutting board. Cut logs on the bias into 1/2-inch-thick slices, returning to baking sheet, flat side down, as you work. Bake until golden, 35 to 40 minutes more. Let cool on sheet. (Biscotti can be stored at room temperature for up to 1 week.)

HONEY AND ALMOND BISCOTTI



Honey and Almond Biscotti image

Provided by Peggy Markel

Categories     Cookies     Egg     Dessert     Bake     Almond     Spring     Honey     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes about 36 biscotti

Number Of Ingredients 9

2 1/2 cups all purpose flour
1 1/2 cups plus 1 tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon salt
5 large eggs
1 tablespoon honey
1 tablespoon grated lemon peel
1 1/2 teaspoons vanilla extract
1 cup whole almonds, toasted

Steps:

  • Preheat oven to 375°F. Butter and flour large baking sheet. Whisk flour, 1 1/2 cups sugar, baking powder and salt in large bowl to blend. Make well in center of dry ingredients. Add 4 eggs, honey, lemon peel and vanilla to well. Stir egg mixture until blended; gradually mix in dry ingredients. Mix in almonds.
  • Drop dough onto prepared sheet by tablespoonfuls, forming two 12-inch-long by 2-inch-wide logs. Space logs 3 inches apart. Using moistened fingertips, shape logs neatly. Beat remaining egg in small bowl. Brush logs generously with egg; sprinkle with 1 tablespoon sugar. Bake logs until golden and firm to touch, about 15 minutes. Cool logs on baking sheet 10 minutes. Reduce oven temperature to 325°F.
  • Transfer warm logs to work surface. Cut on slight diagonal into 1/2-inch-thick slices. Arrange slices, cut side down, on 2 clean baking sheets. Bake until pale golden, about 8 minutes. Cool completely. Store airtight up to 1 week.

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