Best Hearty Whole Wheat Biscotti Recipes

WHOLE WHEAT ALMOND BISCOTTI

Steps:

• 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.

HONEY WHOLE WHEAT ALMOND BISCOTTI

Steps:

• Preheat oven to 350 degrees and place parchment paper on a large cookie sheet.
• Sift flours,baking powder,sugar and cinnamon. Add nuts and resift.
• Cut in margarine with finger tips until well blended. Make a well in center.
• Warm honey slightly.
• Put eggs and warmed honey into dry ingredients and knead into a smooth ball.
• Dough should be firm and manageable: if it is too soft and sticky, add a little more flour.
• Divide dough and form into 2 oblong loaves about 1 1/2 inches high and thick.
• Place both loaves on the prepared pan about 4 inches apart.
• Brush top and sides with reserved egg white.
• Bake at 350 degrees for 30 minutes.
• Do not turn oven off.
• Remove from oven,slice in 1/2 inch pieces, place all pieces on one side back on the cookie sheet and return to oven for 10 minutes.
• Remove from oven, turn over all pieces to the other side and return to oven for another 10 minutes.
• Turn off oven, transfer all biscotti to a wire cooling rack and let cool for 30 minutes.
• Store in air-tight container or freezer bags.
• They will stay fresh for weeks.

FRUITED NUT BARS (BISCOTTI)

Steps:

• Preheat oven to 325°F
• Place nuts on a baking sheet in a single layer. Bake nuts for 8 to 10 minutes, until golden brown and aromatic. Remove from oven and let cool. Chop into hearty sized pieces.
• Cream butter and sugar in a large mixing bowl until light and creamy. Add in vanilla extract and eggs.
• In a separate bowl sift together the flour, baking powder and spices
• In a third bowl, sprinkle a tablespoon of the flour mixture on top of the dried fruit and mix together. (This helps to keep the fruit from clinging together in a lump).
• Combine the rest of the flour into the butter, sugar and eggs. Fold in the fruit and nuts by hand.
• Divide the dough into two.
• On a greased, sprayed or lined cookie sheet place half the dough spreading out into a log 1/2 inch high, 1 1/2 inches wide and about 14 inches long. (Keep your ends a little squared off so you don't have itty bitty dried cookies from the end.) Repeat with second log allowing space between for the two logs to expand.
• Bake in the middle section of the oven for 25 minutes or until lightly browned (also at 325 degrees). Let sit for a minute then remove to a rack for 5 minutes.
• Place logs on cutting board and using a serrated knife cut log into 1/2 inch pieces at a slight (45 degree) angle. Place the slices back onto the cookie sheet cut side up. Bake an additional 10 minutes.
• Allow cookies to completely cool before storing in a tightly covered tin. Stored well biscotti will last for a week or two.