Whole Wheat Biscotti (with Almonds and Olive Oil)

Whole Wheat Biscotti are delicious Italian cookies made with whole almonds, olive oil, and a dash of cinnamon. This biscotti recipe is the perfect treat for dipping into a hot cup of coffee or espresso!

Whole Wheat Biscotti is a great recipe to have on hand when you are craving a sweet treat. Made with whole grains, this is a slightly better-for-your version of the classic Italian cantucci recipe that’s perfect with your morning coffee. 

If you love biscotti, don’t miss my Pumpkin Biscotti or Cranberry Almond Biscotti recipes. And, for another olive oil treat, try these Olive Oil Lemon Cookies. 

​Whole Wheat Biscotti

Whole wheat almond biscotti are a variation of the traditional Italian biscotti, made using part whole wheat flour instead of all refined all-purpose flour. This substitution gives the biscotti a slightly denser texture and a nutty, earthy flavor. 

Like classic biscotti, whole wheat biscotti are twice-baked, which makes them crispy and perfect for dipping in coffee or tea. These are flavored with almonds and cinnamon, and are sweetened with sugar. 

Whole wheat biscotti offer a healthier alternative with more fiber and nutrients compared to traditional biscotti, while still maintaining the traditional crunch and delicious taste.

So, if you are looking for a hearty whole wheat biscotti recipe, give these a try! Plus, they are excellent dipped in my Italian Hot Chocolate! 

Ingredients

• Whole Wheat Flour: use regular whole wheat flour. Measure the flour using a scale for accurate weight. 
• All Purpose Flour: classic white flour adds structure to the biscotti that you wouldn’t get using just whole wheat flour alone. Whole wheat flour can make baked goods denser and heavier due to the bran, so combining it with all-purpose flour helps retain a lighter, softer texture.
• Baking Powder: make sure you are using baking powder and not baking soda. 
• Cinnamon: ground cinnamon gives these whole wheat biscotti a warming flavor. 
• Salt: kosher salt is best for baking. 
• Eggs: use three large eggs, room temperature if you can. 
• Sugar: granulated sugar is used to sweeten the cookies. 
• Olive Oil: extra virgin olive oil is a delicious and healthful alternative to butter in this recipe. 
• Almonds: use whole almonds to add texture and crunch to the biscotti. 

Recipe Variations

Change up the flavor of the whole wheat biscotti by adding in: 

• Almond extract: use about a half teaspoon
• Vanilla extract: use about a teaspoon
• Orange zest: add the zest of an orange to the batter
• Dark chocolate chips: add chunks of dark chocolate to the biscotti batter
• Make chocolate biscotti: drizzle the whole wheat biscotti with melted chocolate

How to Make Whole Wheat Biscotti

​Biscotti are twice baked cookies, meaning you’ll have to bake them once in log form, the cut into slices and bake again. To start, preheat oven and line two baking sheets with parchment paper; set aside. 

Step 1: Make the Dough

In a medium bowl, whisk together the flour, whole wheat flour, baking powder, cinnamon, and salt; set aside. 

​In a large bowl, mix together the eggs, sugar and olive oil with a wooden spoon. Add in the dry ingredients and mix until the flour mixture is just combined. Stir in the almonds and mix until well combined. (The dough will be soft). 

Step 2: Shape into Logs

​Divide the dough into four equal-sized pieces. Use your hands to shape each piece into a 12 x 2 inch log shape. Place two logs of dough on each prepared baking sheet leaving about 3-4 inches in between them. 

Step 3: First Bake

​Bake in preheated oven fora bout 25 minutes, or until the dough is golden brown. Remove from oven and let sit on wire rack for about 10-15 minutes (do not turn off the oven). 

Step 4: Second Bake

​Carefully slide the logs on a cutting board and use a knife to cut each log diagonally into about ½-inch slices. Lay the slices on the baking sheets. Return to preheated oven and bake for 25-30 minutes, or until the cookies are crisp and golden brown. 

​Cool the biscotti on wire racks completely. Store in an airtight container for up to two weeks, or freeze for up to a month. 

Tips for Making Whole Wheat Biscotti

• Weigh the flours for accurate measurements. Make sure you are using a combination of both flours: whole wheat flour can make baked goods denser and heavier, so combining it with all-purpose flour helps retain a lighter texture.
• The texture of the dough will be soft but should hold its shape. If the dough isn’t forming a log shape, add in a bit more flour until it does. Weigh the flours for accurate measurements. 
• Make sure the first bake has a chance to cool slightly before cutting it otherwise the biscotti will crumble and fall apart. I recommend using a sharp knife to cleanly slice through the almonds, rather than a serrated knife. 
• Rotate the pans while baking so both trays of whole wheat biscotti cook at the same time. 
• Change up the flavor of the biscotti by adding raisins, dark chocolate chunks, or orange zest to the batter. 

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