This sponsored post is written by me on behalf of Bob’s Red Mill. Thank you for supporting the brands that make Tried and Tasty possible. As always, all opinions are my own.
Have you ever had biscotti? I was converted when I first tasted this Nonna’s Almond Biscotti with Lagrima Vanilla Extract last fall. Last year for the holidays I made my Sensational Cinnamon Chip Biscotti and it was a HUGE hit! Now that I’m primarily baking with whole wheat flour, I wanted to make another fantastic biscotti variation. I was eager to give Bob’s Red Mill Organic Whole Wheat Flour a try as soon as I saw it! The hubs and I shop at least 85% organic, so each time I find a new product to buy organic I’m all over it!
The great thing about Bob’s Red Mill Organic Whole Wheat Flour is that it’s stone ground from organic hard red wheat and has all of the nutritious bran and germ still intact. Nothing is lost in the process of grinding the flour. Which is a MAJOR bonus! Whole Wheat Flour is a robust, full-flavored flour containing vitamins, minerals and protein. I was worried that my biscotti would be dense or heavy using the flour, and was pleasantly surprised to taste it was quite the opposite! In fact, I would dare say you wouldn’t even be able to tell these were made out of whole wheat flour if I didn’t tell you.
Whole Wheat Cinnamon Chip Almond Biscotti
Whole Wheat Cinnamon Chip Almond Biscotti is perfectly paired with coffee or hot chocolate, but excellent alone as well! A great treat for the holidays, ideal for neighbors, co-workers, and friends!
- 6 tbsp. butter
- 2/3 c. organic brown sugar tightly packed
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 3 large eggs
- 2 c. Bob’s Red Mill Organic Whole Wheat Flour
- 2/3 c. almond flour
- 3/4 c. almonds chopped & toasted
- 1/2 c. cinnamon chips
Preheat the oven to 325 degrees. Line a baking sheet with parchment or silicone liner.
In a medium-sized bowl, beat together the butter, sugar, baking powder, cinnamon, salt, and vanilla till smooth. Add the eggs and beat till the mixture is well combined.
Whisk together the flour and almond flour in a separate bowl. Add the flour mix to the wet ingredients, mixing to combine. The batter will be sticky. Stir in the chips and nuts.
Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won’t stick, and form a log, about 12 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least two inches of space between them.
Place in the oven and bake 50 minutes, until lightly browned and dry. Remove from the oven and let sit on a rack for 20 minutes (or longer).
Place the logs on a cutting board and slice thin, about 1/3 inch. Place the cookies on baking sheets and return one sheet at a time to the middle rack of the oven. Bake 15 minutes. Flip the cookies over and bake for another 10 to 15 minutes, until hard and lightly browned. Remove from the heat and allow to cool.
To cut your biscotti, you can cut either straight across the logs (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti).
Adapted from New York Times
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.