Whole Wheat Lemon Almond Biscotti

This was my second time making biscotti, and I got lucky. These turned out just as tasty as my Chocolate Pistachio Biscotti!  These are much larger than the chocolate pistachio cookies, and are perfect with a glass of hot chocolate on these chilly winter days.


The logs rose into each other while baking on my large cookie sheet, so I would recommend putting each log on a separate baking sheet in order to avoid this.


Also, next time I make these I think that I might try putting even more lemon zest in the biscotti.  This is simply a personal preference, likely due to my love of anything citrus!

I originally found this recipe on marthastewart.com, and it made about 3 and a half dozen cookies.


Whole Wheat Lemon Almond Biscotti

• 1 3/4 cups flour
• 1 1/2 cups whole wheat flour
• 1 1/2 tsp baking powder
• 1/2 cup butter or margarine, room temperature
• 1 1/4 cups sugar
• 1/3 cup liquid honey
• 1 tbsp grated lemon zest
• 3/4 tsp salt
• 3 eggs
• 1 tbsp vanilla
• 1 tbsp almond extract
• 1 cup almonds

1. Whisk together the regular flour, whole wheat flour, and baking powder in a bowl
2. In a second bowl, beat together the butter, sugar, honey, lemon zest, and salt until fluffy
3. Add the eggs to the sugar mixture one at a time, making sure each is well mixed in
4. Add the vanilla and the almond extract and mix well
5. Add 1/3 of the flour mixture to the butter/sugar mixture at a time, mixing well each time
6. After all flour is added, fold in the almonds
7. Cover the dough with plastic wrap, and place in the refrigerator for about one hour
8. Divide dough in half, and roll each half into a 2" x 15" log
9. Place each log on a cookie sheet lined with parchment paper
10. Place cookie sheets with the biscotti dough in the refrigerator for half an hour
11. Preheat the oven to 325 F
12. Place both baking sheets in the oven, and bake for 35 minutes, or until the two logs are golden and firm on the edges
13. Remove from the oven, reduce heat to 300 F, and  let logs cool for about 20 to 30 minutes
14. Slice logs width-wise into 1/2" thick slices and lay each cookie back onto the parchment lined cookie sheets
15. Bake for about 30 to 40 minutes, or until golden
16. Enjoy with your favourite warm beverage!

Brrr, I guess the snow is here to stay!