Whole Wheat Almond Biscotti

Recipe by Chef Glaucia
READY IN: 55mins


  • 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
  • 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)


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