HONEY WHOLE WHEAT ALMOND BISCOTTI

Honey Whole Wheat Almond Biscotti image

Provided by talk2sabby2

Categories Dessert

Time 1h30m

Yield 30 pieces, 15 serving(s)

Number Of Ingredients 9

1 1/2 cups whole wheat flour
1 1/2 cups unbleached flour
3 teaspoons baking powder
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 cup sliced almonds
1/2 cup margarine
3 eggs (reserve 1 egg white to brush tops)
1/2 cup honey

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.