Whole Wheat Biscotti

I love biscotti. They are so easy to make. I try to make a batch every couple of weeks. These are made with whole wheat flour. I think it gives them a nice flavor and texture. I like this recipe so much, I normally double the recipe when I make them. I store them in a cookie jar and they stay crisp for a couple of weeks.

Helpful hint: Since biscotti are twice-baked  you bake the loaves until just firm, then slice and return the sliced biscotti to the oven to finish baking and get really crisp. Problem is you have to turn them half-way through the second bake to be sure they cook evenly. Tedious. Instead- place a cooling rack on the baking sheet then place the freshly sliced biscotti on them for the second bake. The air circulates under them and you don’t have to turn them over halfway through. Simple.  

Whole Wheat Biscotti

 ¾ c. whole wheat flour

½ c. all purpose flour

1/3 c. sugar

1 t. baking powder

¼ t. salt

½ c. walnuts

¼ c. golden raisins

Combine all. Add.

2 eggs

1 t. vanilla

Shape into loaf (2”x11”) on oiled sheet. Bake at 350-degrees for 20 minutes. Remove loaf to cutting board. Slice thin and place slices on a cooling rack on a baking sheet then return to oven, reduce heat to 300-degrees bake 25 minutes. 

Feel free to dip one end of cooled biscotti in melted chocolate or drizzle them with melted chocolate, if you like. You can also change which nuts and dried fruit you use. I also sometimes make these with all spelt flour in place of the whole wheat and white flour.