Whole Grain Gingerbread Biscotti

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If I had to choose any cookie to have, biscotti might be favorite. Especially when they have the perfect amount of crunch and are just waiting to be dunked in some tea or coffee. 

Adding in a variety of dried spices give these biscotti a holiday twist. I went one step further with by adding roasted chestnuts in half of them (and almonds in the other half), but my risk didn’t pay off this time- they weren’t the right texture, so I’ll be sticking to almonds and pecans for these next time.

P.S. These have about half the sugar of a normal biscotti and are made with whole grains- while still feeling plenty indulgent. 

Whole Grain Gingerbread Biscotti
Adapted from NY Times

  • 2 cups (250g) whole wheat flour or whole wheat pastry flour

  • 2/3 cup (60g) almond flour

  • 1 teaspoon (5g) baking powder

  • 3/4 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1/2 teaspoon ginger

  • 1/8 teaspoon allspice

  • pinch sea salt

  • 2/3 cup (125g) coconut sugar or brown sugar

  • 3 eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup toasted and chopped nuts (almonds or pecans)

Preheat oven to 300 degrees. In a medium bowl, add in whole wheat flour, almond flour, baking powder, cinnamon, nutmeg, ginger, allspice, and sea salt and mix to combine.

In the bowl of a standing mixer (or a bowl with a handheld mixer), add in sugar, eggs, and vanilla and beat for two minutes at a medium speed. Gradually add in flour mixture with the mixer running a lower speed and continue to mix until throughly mixed. Stir in toasted nuts.

Shape biscotti batter into two logs on a well oiled baking sheet (or one with a silpat). They should be about 1/2’’ thick and about 10 inches long, and 3-4 inches wide.

Bake for 50 minutes, until just browed. Let cool enough to slice, and then slice the log into individual cookies. I personally like having the biscotti cut lengthwise. Place flat on baking sheet and bake for 15 minutes, then flip, and bake for an additional 15 minutes. They should be lightly browned.

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