Wholegrain Almond Biscotti
A healthier version of Almond Biscotti using Whole grain flour & less sugar!
Who doesn’t love to dip their Almond Biscotti in their morning or mid day coffee? I wanted to create an Almond Biscotti recipe that was still super crispy with intense Almond flavor, but also adding more fiber & less sugar. I LOVE THEM! And I hope you do too!
xoxo
SiLLibake
Healthy Almond Biscotti
A healthier version of a classic Almond Biscotti recipe
Yield 30-36
Prep 20 mins
Cook 1 hr 15 min
Total 1 hr 35 min
Ingredients:
1 cup whole almonds raw
1¼ cups all purpose flour
1 cup spelt flour or whole wheat
1½ teaspoon baking powder
½ teaspoon salt
½ cup granulated sugar
½ cup light brown sugar
3 large eggs (room temperature)
½ cup light olive oil
1 tablespoon pure almond extract
1 teaspoon pure vanilla extract
Zest of one lemon
Directions:
Preheat oven to 325°F/165° C. Position rack in the center.
Line baking sheet with parchment paper. You will use this baking sheet to bake your biscotti as well.
Spread almonds on a baking sheet and toast in the oven for about 12-15 minutes. I like to go in a shake the pan a couple of times for even browning
Meanwhile, in a medium bowl, whisk together the dry ingredients (AP flour & Spelt Flour, baking powder, salt and sugars).
In a large bowl, whisk eggs. Add olive oil, vanilla & almond extracts, and zest. Whisk lightly together.
When almonds are toasted, remove them from the oven, let them cool for 5 min or so and coarsely chop.
Then, add flour mixture to egg mixture; stir with a wooden spoon until just incorporated.
Fold in chopped almonds
You will want to form two logs. Using a large spoon, scoop out the dough and place it on the parchment-lined cookie sheet. You will want to form about 3”-3.5 “wide logs or bigger if you want a larger cookie (Keep in mind, the logs will spread out while baking) Add another scoop adjacent to the batter on the same cookie sheet you used to toast the almonds and keep going until two logs are formed. Use a little water to moisten your hands, this will help you shape your logs without any sticking
Bake for approximately 30 minutes or until golden brown in color and firm.
Remove from baking sheet and transfer to a cutting board. Allow to cool slightly for about 10 minutes.
Using a serrated knife, slice cookies at an angle about ½ - ¾ inch thick.
Place slices back on the same baking sheets (I just flip the parchment paper around for a clean side) and return them to the oven for about another 15-20 minutes, the longer they stay in the oven, the crispier they get. Turn them over at the halfway mark.
Place on a wire rack to cool & enjoy them with your coffee or tea!
Storage:
Store your almond biscotti cookies in airtight containers, but a slight flow of air will help them stay crispy!
You can store biscotti for up to 3 weeks, place a paper towel at the bottom of the container. This will help absorb excess moisture; making sure they stay crisp. Always store at room temperature -do not refrigerate. Can also be frozen for up to 3 months.
ALL IMAGES:
