A delightful twist on classic biscotti, featuring whole wheat flour and a nutty crunch.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the whole wheat flour, baking powder, salt, and sugar.
Ensure the dry ingredients are well mixed to avoid uneven baking.
Add the eggs and vanilla extract to the dry ingredients and mix until a dough forms.
If the dough is too sticky, lightly oil your hands to handle it.
Fold in the chopped almonds until evenly distributed.
Chop the almonds finely for a more uniform texture.
Divide the dough in half and shape each portion into a log approximately 2 inches wide and 12 inches long on the prepared baking sheet.
Wet your hands slightly to prevent sticking while shaping the dough.
Bake the logs for 25 minutes, then remove from the oven and let cool for 10 minutes.
Letting the logs cool slightly makes slicing easier.
Using a serrated knife, slice the logs into ½-inch-thick pieces.
A serrated knife ensures clean cuts without crumbling.
Place the slices back on the baking sheet and bake for an additional 10 minutes, flipping halfway through.
Flipping the biscotti ensures even crispness on both sides.
Allow the biscotti to cool completely on a cooling rack before storing.
Cooling completely prevents condensation in the storage container.
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