Whole Wheat Almond Biscotti
Transform your teatime or coffee break with these irresistibly crunchy Whole Wheat Almond Biscotti, a wholesome twist on the classic Italian treat. Made with nutty whole wheat flour and studded with toasted almonds, these twice-baked delights offer a satisfying crunch with every bite. Infused with warm notes of vanilla and a hint of almond extract, they strike the perfect balance between indulgence and nutrition. Easy to prepare with simple ingredients, these biscotti are ideal for dipping into your favorite hot drink or gifting to friends. Whether you’re craving a healthier dessert option or an elegant snack, this recipe checks all the boxes for flavor, texture, and versatility.
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Recipe Information
Ingredients
- 2 cups whole wheat flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 4 tablespoons unsalted butter
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 0.5 teaspoons almond extract
- 1 cup whole almonds, toasted and roughly chopped
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the whole wheat flour, baking powder, and salt. Set aside.
Using a stand mixer or a hand mixer in a large bowl, cream the butter and granulated sugar together until the mixture is light and fluffy, about 2–3 minutes.
Add the eggs, one at a time, mixing well after each addition. Then, beat in the vanilla extract and almond extract.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. You may need to switch to a spatula or wooden spoon as the dough becomes thick.
Fold in the toasted and chopped almonds until evenly distributed throughout the dough.
On a lightly floured surface, divide the dough in half. Shape each half into a flattened log, approximately 10 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving space between them.
Bake for 25–30 minutes, or until the logs are firm to the touch and lightly golden. Remove from the oven and allow them to cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).
Transfer the logs to a cutting board and use a serrated knife to slice them diagonally into 1/2-inch-thick biscotti pieces.
Place the biscotti slices cut-side down back onto the baking sheet. Bake for an additional 10–12 minutes on one side, then flip them over and bake for another 10–12 minutes, or until golden and crisp.
Allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.6 g | 151% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1414 mg | 61% | |
| Total Carbohydrate | 178.8 g | 65% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 155.2 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 373 mg | 29% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 964 mg | 20% | |
*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.
