Whole Wheat Almond Biscotti

05

It’s been way too long since I made biscotti, and the almost-full container of almonds in the pantry was practically begging to be used. I remembered this recipe I’d saved a while back and it made for a happy kid, a happy mom, and a happy now-half-full container of almonds.

Zachary really liked these and saw them as a treat, which is great, considering they aren’t bad for you at all. Biscotti in general are largely guilt-free. Although some versions use butter, the only kind I’ve ever made use eggs for binding, and occasionally a little oil. This recipe uses all whole wheat flour, to make them even better for you, and only a small amount of brown sugar (especially when you consider how many biscotti this recipe  makes—which is a lot). They are great on their own, dunked in coffee, or eaten in the same bite as a piece of chocolate (I wouldn’t know anything about that, though).

 

I halved the recipe because I wasn’t sure I had enough almond meal and probably didn’t need the entire batch around, anyway, but I’m posting the original recipe so I don’t have to tell you to use 1.5 eggs. 🙂 The only changes I made were to increase the almonds a bit and also to add some almond extract. If you couldn’t tell, I have juuust a small almond extract obsession.

 

Whole Wheat Almond Biscotti