Whole Wheat Almond Biscotti

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“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.”
22 biscotti

Ingredients Nutrition

  • 14 cup butter, softened (no substitute )
  • 34 cup sugar
  • 2 eggs or 3 large egg whites
  • 2 teaspoons vanilla
  • 1 teaspoon almond extract or 8 drops almond oil
  • 1 12 cups white whole wheat flour
  • 13 cup oat flour
  • 1 teaspoon baking powder
  • 14 teaspoon salt
  • 1 cup whole almond, unblanched
  • 1 cup dried fruits, chopped (figs, dates or apricots ) (optional) or 1 cup dark chocolate chips (optional)


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

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