Almond Biscotti – (whole wheat)

Posted by on Feb 1, 2012 in Cookies, Food Journal

Almond Biscotti – (whole wheat)

Almond Biscotti – OK, I might as well admit it, I’m a coffee addict. Hello, my name is Alicia, and I’m addicted to coffee :D! I have it every morning and some afternoons too! I don’t usually get to have it with biscotti though. I bake a lot, but the kids usually want something else – what can I say, my little ones aren’t big on the coffee yet :) LOL! So, when I do get to have it with biscotti, it makes me feel like I’m getting a little reward along with my normal morning coffee. I got to make some the other night though because it just happens that my ladies church group is doing a tea cup exchange (fun :D) and the person my cup is going to loves almonds. So, what do you put in someone’s teacup that loves almonds? Almond biscotti of course :)! Don’t worry about the little ones, they got chocolate chip cookies (I’ll post that recipe soon too)! Happy Cooking :D!

dry ingredients
1 3/4 cups almonds, ground fine in the food processor
2 cups whole wheat pastry flour
1/4 cup brown sugar
1/2 cup splenda or sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon coriander
1 1/2 cup almonds, whole

wet ingredients
1/2 cup honey
3 eggs


1. Pre-heat oven to 350°F, put an oven rack in the center of the oven.
2. In a large mixing bowl, combine all the dry ingredients.
3. In a separate, small bowl, combine wet ingredients and mix them up well.
4. Pour the wet ingredients into the dry and mix by hand to combine – I use a rubber spatula. It will seem like the mix is too dry at first, but just be patient and keep mixing, put a little muscle into it :)!
5. Place the dough onto a lightly floured work surface and divide it into two pieces.
6. Roll each piece into a log that is about three inches thick, it should be almost as long as your sheet pan (cookie sheet).
7. Place the log onto the sheet pan (that you have already sprayed with cooking spray). You can put them both on one pan if they fit, just make sure they have room to spread out a little.
8. Press down gently with your hand to flatten the tops.
9. Bake at 350° for about 20-25 minutes on the center rack, when you touch it with your finger, it should feel firm.
10. You will now have a loaf. Remove it from the pan and place it on a cooling rack and let it cool, turn off the oven for now.
11. Once your loaves are cooled, heat oven to 325°F
12. Place the cooled loaves onto a cutting board one at a time and slice them on a slight diagonal about every 1/2 inch.
13. Place the sliced pieces cut side down on a prepared sheet pan.
14. Bake at 325°F for about 15 minutes or until toasted.
15. Cool your beautiful biscotti on a cooling rack.
16. Store in an air-tight container.

yield – about 36 pieces

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