Heart-Healthy Italian Almond Biscotti
Indulge in a guilt-free treat with these Heart-Healthy Italian Almond Biscotti, a wholesome twist on the classic Italian cookie! Made with nutrient-rich whole wheat flour, heart-friendly extra-virgin olive oil, and crunchy whole almonds, this recipe delivers irresistible flavor and texture while keeping your health goals in mind. Flavored with a hint of vanilla and almond extract, these biscotti boast an authentic, nutty aroma that pairs perfectly with your morning coffee or afternoon tea. Baked twice for that signature crunch, they’re delightfully crisp yet surprisingly light, making them an ideal snack or dessert. With just 15 minutes of prep and pantry-friendly ingredients, this nutritious biscotti recipe is as easy as it is delicious. Perfect for anyone looking to enjoy a healthier treat without compromising on taste!
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Recipe Information
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup granulated sugar
- 0.25 cup extra-virgin olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 1 cup whole almonds
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the granulated sugar and extra-virgin olive oil together until well combined. You can use a hand mixer or stand mixer at medium speed.
Add the eggs to the sugar and oil mixture, one at a time, beating well after each addition.
Mix in the vanilla extract and almond extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the whole almonds using a spatula or wooden spoon, ensuring they're evenly distributed throughout the dough.
Transfer the dough to a lightly floured surface and divide it in half. Shape each half into a log roughly 12 inches long and 2 inches wide. Transfer the logs to the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, until the logs are golden brown and slightly firm to the touch.
Remove from the oven and allow the logs to cool on the baking sheet for about 10 minutes. Reduce the oven temperature to 325°F (160°C).
Once the logs are cool enough to handle, transfer them to a cutting board. Using a sharp serrated knife, slice the logs into 1/2-inch thick diagonal slices.
Arrange the slices cut side down back on the baking sheet. Bake them again for 8-10 minutes, flip them, and bake for another 8-10 minutes on the other side, until the biscotti are dry and crisp.
Remove from the oven and allow the biscotti to cool completely on a wire rack. Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
2687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.0 g | 185% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1824 mg | 79% | |
| Total Carbohydrate | 309.3 g | 112% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 107.8 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 519 mg | 40% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2119 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
