Hearty Whole Wheat Biscotti
"These are very good. My mom used to make them when I was younger, and as I remember, they were especially nice dipped in coffee (or hot chocolate or tea...). Not too much sugar, made with whole grain, and they store well. Enjoy! Serving size is approximate, since we haven't made these for a while and I can't remember exactly how many the recipe makes."
photo by Anpodlee
- Ready In:
- 50mins
- Ingredients:
- 7
- Yields:
-
24 biscotti
ingredients
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon almond extract
directions
- Mix together dry ingredients.
- Add remaining ingredients and mix well.
- Divide dough in half. On greased baking sheet, form 2 logs about 2 inches wide and 13 inches long.
- Bake 25 minutes at 350 degrees, then cool on rack for 5-10 minutes.
- Slice with serrated knife at ½ inch intervals.
- Return to oven for 10-15 minutes more, turning once.
- Cool completely and store in airtight container.
- If you have trouble handling the dough because of stickiness, add a little more flour, but not more than ¼ cup. Try oiling your hands or using a rubber spatula and wax paper.
Questions & Replies
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Does recipe double well?
Reviews
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The recipe it's great! I added 1/2 cup of cranberries.<br/> Thanks!!! -
I've made this one a few times and it is GREAT! I love that it is whole wheat. Once I added dark chocolate and almonds- sinfully good. The dough is hard to form because of no butter, but I do add olive oil to mine each time. Tastes great! Today, I am baking them up as lemon cranberry biscotti. We'll see how it goes! -
These were pretty good. I would definitely cook them longer so they are harder, they were a little soft for biscotti. And I had to add about a tablespoon of water because the dough was super crumbly and that was the only way I could get it to stick together. But all in all pretty good. -
I used about 1/2 splenda, 1/2 natural sugar with 2/3 cup of egg whites. They turned out great, thanks!
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I would have never thought that whole wheat biscotti could be so good. I initially replaced 1/2 cup of flour with 1/2 cup of ground almonds but I found myself adding in an extra 1/3 cup of flour while kneading. I also kneaded in 1/4 cup sliced almonds. I found the dough to be much more moist and sticky than most other biscotti recipes but that could be a result of using three extra large eggs. These will make an excellent accompaniment to my cup of hot chocolate tonight.
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Tweaks
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I would have never thought that whole wheat biscotti could be so good. I initially replaced 1/2 cup of flour with 1/2 cup of ground almonds but I found myself adding in an extra 1/3 cup of flour while kneading. I also kneaded in 1/4 cup sliced almonds. I found the dough to be much more moist and sticky than most other biscotti recipes but that could be a result of using three extra large eggs. These will make an excellent accompaniment to my cup of hot chocolate tonight.
RECIPE SUBMITTED BY
A Messy Cook
United States
My most important characteristic is this: I am a child of God through the gracious work of Jesus Christ!
I love to be with my family and friends. Interests? Writing, reading, cooking, dancing, teaching, splashing in puddles...I am an English teacher, wannabe children's author, and a bit of a health nut...and I can't stand high pitched squeaky noises.
