Honey Whole Wheat Almond Biscotti. Put eggs and warmed honey into dry ingredients and knead into a smooth ball. Dough should be firm and manageable: if it is too soft and sticky, add a little more flour. Whole Wheat Almond Cranberry Biscotti Print this recipe!
Mix in vanilla and almond extracts. Working in batches, add flour mixture to butter mixture, scraping down sides of bowl after each addition. Transfer this unto a baking sheet with parchment paper widely. You can have Honey Whole Wheat Almond Biscotti using 9 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Honey Whole Wheat Almond Biscotti
- It’s 1 cup of whole wheat flour.
- Prepare 1 cup of all-purpose flour.
- It’s 1 tsp of baking soda.
- Prepare 1 tsp of salt.
- It’s 1/4 cup of granulated sugar.
- It’s 1/4 cup of honey.
- Prepare 1 tsp of vanilla extract.
- It’s 3 each of eggs.
- You need 1/2 cup of almonds, chopped.
The cookies need just a little lift. As far as accessories are concerned, you need a bowl, a whisk, a mixing spoon, a wooden board, and a rolling pin. A delicious, easy, recipe for cranberry almond biscotti recipe using only whole wheat flour and. The perfect accompaniment to a cup of tea or coffee.
Honey Whole Wheat Almond Biscotti instructions
- Preheat oven to 170 °C, put baking paper onto baking tray.
- Mix flour, baking soda, salt and sugar.
- Add in honey, vanilla extract and eggs and mix well until a batter is formed. Finally add in almonds.
- Add more flour if necessary until you can handle the batter with it sticking. Divide batter in half then put on baking paper in two long rectangular logs. Approximately 3 inches wide, 14 inches long, 1 cm in height..
- Bake for 20 minutes and take out to cool for 10 minutes.
- Cut into 2cm pieces. Put back in to the oven for another 10 minutes until slightly crispy.
Cranberry Almond Whole Wheat Biscotti (and news!) Next post. Biscotti have a long history in Italy. The Italian word biscotti comes from the root words "bis," meaning twice, and "cotto," meaning baked. When biscotti were first made in Tuscany centuries ago, they were baked twice, giving them their unique shape and their firm and crispy texture. Just let me tell you something real quick.