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.
- Ready In:
- 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
- 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.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
Join The Conversation
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!