If I could make and eat homemade biscotti everyday, I would. I just love them and all their dunkableness. How do you like that word? Dunk-a-ble-ness, it’s a good thing.
Since I’m going through a phase of eating healthier, I made these chocolate biscotti with 100 percent whole wheat flour. Since I like biscotti with no butter (Italian style) I thought there was a chance they’d be too crunchy, but they turned out great.
If you’ve not made biscotti before, don’t worry – they are totally easy!
|Whole Wheat Chocolate Almond Biscotti|
- 13/4 whole wheat flour (I prefer white whole wheat)
- 3 tablespoons high quality cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- I teaspoon anise seeds
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup toasted almonds (roughly chopped)
- optional – 1 cup dark chocolate chips for dipping
- Heat oven to 350 degrees F.
- Note: If you have raw almonds, lightly toast on medium heat in pan for about 5 minutes until they become aromatic. Once cool, chop roughly.
- Combine all dry ingredients (except sugar and almonds) in bowl and whisk a few times to blend.
- With electric mixer, beat eggs with sugar for a few minutes until mixture has a pale yellow color.
- Slowly add dry ingredients and mix on low for about 30 seconds until just blended. Stir in almonds.
- Turn out onto dry surface and knead a couple times. If dough is too dry or crumbly, dampen hands with water while shaping until it holds shape. Shape into rectangular log, about 10-12 inches long and about one inch high.
- Bake for 25 minutes and then remove from oven. Let cool about five minutes and then slice with serrated knife in 1 inch diagonal pieces.
- Return biscotti slices (on baking sheet) to oven and reduce heat to 325. Bake for 10 minutes, flip biscotti and bake for another 10 minutes.
- If dipping in chocolate, melt chocolate chips (or chocolate Wilton candy melts) in microwave. Dip (or spread) one side in chocolate and let dry chocolate side up.