Heart-Healthy Italian Almond Biscotti

Indulge in the guilt-free crunch of these Heart-Healthy Italian Almond Biscotti, a wholesome twist on the classic Italian treat. Made with nutrient-packed whole wheat flour and heart-friendly extra-virgin olive oil, this biscotti recipe delivers all the flavor and texture you love without compromising on health. Infused with hints of vanilla and almond extract and packed with whole almonds for a satisfying crunch, these twice-baked cookies make the perfect pairing for your morning coffee or afternoon tea. With simple ingredients and easy-to-follow steps, this recipe yields 24 crisp, flavorful biscotti that can be stored for up to two weeks—a delicious and mindful snack option for any time of the day. Perfect for Italian dessert lovers seeking a health-conscious alternative!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 24

Ingredients

• 2 cups whole wheat flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup granulated sugar
• 0.25 cup extra-virgin olive oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.5 teaspoon almond extract
• 1 cup whole almonds

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, beat the granulated sugar and extra-virgin olive oil together until well combined. You can use a hand mixer or stand mixer at medium speed.

Step 4

Add the eggs to the sugar and oil mixture, one at a time, beating well after each addition.

Step 5

Mix in the vanilla extract and almond extract until fully incorporated.

Step 6

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Step 7

Fold in the whole almonds using a spatula or wooden spoon, ensuring they're evenly distributed throughout the dough.

Step 8

Transfer the dough to a lightly floured surface and divide it in half. Shape each half into a log roughly 12 inches long and 2 inches wide. Transfer the logs to the prepared baking sheet.

Step 9

Bake in the preheated oven for 20-25 minutes, until the logs are golden brown and slightly firm to the touch.

Step 10

Remove from the oven and allow the logs to cool on the baking sheet for about 10 minutes. Reduce the oven temperature to 325°F (160°C).

Step 11

Once the logs are cool enough to handle, transfer them to a cutting board. Using a sharp serrated knife, slice the logs into 1/2-inch thick diagonal slices.

Step 12

Arrange the slices cut side down back on the baking sheet. Bake them again for 8-10 minutes, flip them, and bake for another 8-10 minutes on the other side, until the biscotti are dry and crisp.

Step 13

Remove from the oven and allow the biscotti to cool completely on a wire rack. Store in an airtight container for up to two weeks.

Nutrition Facts

Serving size	(654.2g)

Amount per serving	% Daily Value*
Calories	2687.2

Total Fat 144.0g	0%
Saturated Fat 17.5g	0%
Polyunsaturated Fat g
Cholesterol 372mg	0%
Sodium 1823.9mg	0%
Total Carbohydrate 309.3g	0%
Dietary Fiber 46.7g	0%
Total Sugars 107.8g
Protein 73.5g	0%

Vitamin D 80IU	0%
Calcium 518.6mg	0%
Iron 16.7mg	0%
Potassium 2119mg	0%

*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.

Source of Calories

Fat: 45.8%

Protein: 10.4%

Carbs: 43.8%