Whole Wheat Almond Biscotti
Even after all these experiments with whole wheat flour, I still get a little nervous when trying out a new whole wheat recipe.
Because of this, the last time I made biscotti, I tried using just a 1/2 cup whole wheat flour to 1/4 cup all purpose flour and 1/4 cup corn meal.
But for this time around I’ve changed some things and tried it with all whole wheat flour!
If you’re a regular here you’ll know that I don’t usually go 100% whole wheat. Usually I’ll go more like 50-50, or 75-25 whole wheat in an effort to avoid super dense baked goods.
But since biscotti is not your typical light and fluffy baked good, I figured…how much could it really hurt the texture to go all whole wheat?
I first combined (or rather my husband combined – I’m getting over a cold so I was just on photographer duty) 1 egg, 3 tablespoons water, 2 tablespoons oil, 1/2 teaspoon almond extract, and 1/3 cup sugar.
After that was all mixed together, he added 1/3 cup slivered almonds, 1 cup of whole wheat flour, 1 teaspoon baking powder, and 1/4 cup dark chocolate chips.
Upon my direction – which was in response to his, What’s next?! – he then formed a long flat mound on a nonstick cookie sheet (that was also sprayed with that nonstick baking spray).
It went in the oven at 300° F for 35 minutes. When it was done we took it out and let it cool for about 10-15 minutes.
After that we cut it into the pieces you see above. And it went back into the oven, this time with the cut side facing the sheet, for 15 to 20 more minutes at 275° F.
How was it? Well, as I’ve mentioned before he’s really the coffee drinker of the family…and he enjoyed it, even with it being 100% whole wheat!
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12 comments - December 14, 2008
They look delicious. I have made biscotti with whole wheat before and they were just fine.
Hi Lisa,
Thanks, and I agree – I think it’ll just be all whole wheat biscotti for us from now on.
looks delicious!
All I can think of is that being 100% ww makes it so much healthier for you. They look perfect — you’re husband is lucky to have homemade biscotti for his coffee!
I heard about the bad weather in the islands too. I was telling my husband that I left at the right time. Aside from weather woes in the islands, if I had left a WEEK LATER, my flight might have been delayed or canceled due to heavy snows in Milan. Either that or MotH would have had a hard time getting to meet me at the airport!
Hey kat,
Thanks!
Hey rowena,
Glad you made it back home safely!
I know, I should remind him how lucky he is!
I made this last night. I put macademia nuts in place of almonds. Chris really liked it since it’s nice to bake when it’s winter time. The recipe size is good for 2 people and the whole wheat fills you up. I’ll have to compare this with the other biscotti recipe, but almond extract is mmmm- good!
Hey Kristy,
I’m glad it worked out for you, stay warm!
Just wondering if you had tried freezing this recipe? If so, did it taste as good after it thawed?
Hi Kari,
Sorry, I’ve never tried freezing this – I would think that it may dry out a bit though.
Hello! This looks amazing, but my question is, did you use whole wheat pastry flour? It looks to good to be true!
Hi Joanna,
Yes, I did use whole wheat flour – just make sure you add enough liquid ingredients or it can tend to be dry.