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!
Ingredients
- 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
Instructions
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Preheat the oven to 325 F. Line a baking sheet with parchment or silicone liner.
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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.
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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.
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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.
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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).
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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.
Recipe Notes
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