Whole Wheat Almond Biscotti

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.

• Ready In: 55 mins
• Serves: 22
• Yields: 22 biscotti

Ingredients

• 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)

Directions

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.