‘Tis the season for a sugar high. My workplace has been inundated recently by boxes of chocolates and homemade cookies. And of course they’re spread across the table where I eat my lunch! Nothing looks more tempting than a Lindt truffle while eating roasted beet and arugula salad. (Which is delicious, by the way. But it’s not chocolate.)
In the midst of all these snickerdoodles and gingersnaps and See’s candies, I’ve been longing for a dessert that’s a little more virtuous. So when I saw a series of healthier biscotti recipes in the New York Times, I jumped on them. I know I should probably post a whole wheat recipe around, say, January 1st or so, but this blog operates in real-time. For the most part. Aaaaand I added a drizzle of super dark chocolate to this whole wheat treat. It’s still December, after all.
Whole Wheat Almond Biscotti
- 1/2 cup brown sugar
- 3 large eggs
- 1 tsp. vanilla extract
- 2 cups white whole wheat flour
- 2/3 cup almond flour
- 1 tsp. baking powder
- 1/8 tsp. salt
- 3/4 cup sliced almonds
- 3 oz. dark chocolate (optional)
Preheat oven to 300° F. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, beat together brown sugar and eggs until light and fluffy, about 2 minutes. Whisk in vanilla extract. Switch to the paddle attachment and stir in whole wheat flour, almond flour, baking powder, and salt until well combined. Stir in almonds. Mixture will be sticky.
With moistened hands, place dough on parchment paper and form into a large log, about 2-3 inches thick and 1 to 1 1/2 inches tall. Bake for 50 minutes, or until lightly browned and the top starts to crack. Let cool on a rack for at least 20 minutes.
Using a serrated knife, cut into slices 1/3-1/2 inch thick. Place back on parchment-lined cookie sheet and bake for 15 minutes. Flip the biscotti and bake for another 15 minutes. Let cool completely.
Optional: Melt dark chocolate in the microwave and drizzle over biscotti. Let cool. Biscotti will keep for several weeks in an airtight container. Makes about 2 dozen.
Source: Very slightly adapted from the New York Times.