Whole Wheat Almond Biscotti

Transform your teatime or coffee break with these irresistibly crunchy Whole Wheat Almond Biscotti, a wholesome twist on the classic Italian treat. Made with nutty whole wheat flour and studded with toasted almonds, these twice-baked delights offer a satisfying crunch with every bite. Infused with warm notes of vanilla and a hint of almond extract, they strike the perfect balance between indulgence and nutrition. Easy to prepare with simple ingredients, these biscotti are ideal for dipping into your favorite hot drink or gifting to friends. Whether you’re craving a healthier dessert option or an elegant snack, this recipe checks all the boxes for flavor, texture, and versatility.

Nutriscore Rating: 44/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 20

Ingredients

• 2 cups whole wheat flour
• 1.5 teaspoons baking powder
• 0.25 teaspoons salt
• 0.75 cups granulated sugar
• 4 tablespoons unsalted butter
• 2 large eggs
• 1.5 teaspoons vanilla extract
• 0.5 teaspoons almond extract
• 1 cup whole almonds, toasted and roughly chopped

Directions

Step 1

Preheat your oven to 350°F (175°C) and 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, and salt. Set aside.

Step 3

Using a stand mixer or a hand mixer in a large bowl, cream the butter and granulated sugar together until the mixture is light and fluffy, about 2–3 minutes.

Step 4

Add the eggs, one at a time, mixing well after each addition. Then, beat in the vanilla extract and almond extract.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. You may need to switch to a spatula or wooden spoon as the dough becomes thick.

Step 6

Fold in the toasted and chopped almonds until evenly distributed throughout the dough.

Step 7

On a lightly floured surface, divide the dough in half. Shape each half into a flattened log, approximately 10 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving space between them.

Step 8

Bake for 25–30 minutes, or until the logs are firm to the touch and lightly golden. Remove from the oven and allow them to cool for 10 minutes. Reduce the oven temperature to 300°F (150°C).

Step 9

Transfer the logs to a cutting board and use a serrated knife to slice them diagonally into 1/2-inch-thick biscotti pieces.

Step 10

Place the biscotti slices cut-side down back onto the baking sheet. Bake for an additional 10–12 minutes on one side, then flip them over and bake for another 10–12 minutes, or until golden and crisp.

Step 11

Allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container.

Nutrition Facts

Serving size	(434.8g)

Amount per serving	% Daily Value*
Calories	1834.3

Total Fat 117.6g	0%
Saturated Fat 35.5g	0%
Polyunsaturated Fat g
Cholesterol 496mg	0%
Sodium 1414.3mg	0%
Total Carbohydrate 178.8g	0%
Dietary Fiber 14g	0%
Total Sugars 155.2g
Protein 37.0g	0%

Vitamin D 82IU	0%
Calcium 372.9mg	0%
Iron 5.8mg	0%
Potassium 963.5mg	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: 55.1%

Protein: 7.7%

Carbs: 37.2%