Whole Wheat Almond Biscotti Recipes

WHOLE WHEAT ALMOND BISCOTTI

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.

WHOLE WHEAT ALMOND BISCOTTI

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.

HONEY WHOLE WHEAT ALMOND BISCOTTI

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.

CHEF JOHN'S ALMOND BISCOTTI

Steps:

• Whisk flour, baking powder, and salt together in a mixing bowl.
• Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
• Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
• Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
• Transfer biscotti to a cooling rack; let cool to room temperature.

WHOLE-WHEAT LEMON BISCOTTI

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.)