While working constantly on my kitchen renovation, I took a brief respite to whip up a new recipe I’ve been meaning to try. Whole wheat biscotti? I was suspect but wanted to whip it up and see how it would taste. I always make traditional biscotti but I have to admit, these are pretty good.
My old school Italian father couldn’t wait to grab my “staged” photo and do a taste-test. He loved them too! Bonus.
3/4 cup of whole wheat flour (I used King Arthur’s)
1 cup of all purpose flour (King Arthur’s as well)
1/4 cup of light brown sugar
1 teaspoon baking powder
1/4 cup of vanilla almond milk
2 tablespoons canola oil
2 tablespoons of honey
1 teaspoons almond extract
1/2 cup slivered toasted almonds
1 cup of dried tart cherries
Preheat your oven to 350 degrees. In your stand mixer, add the flours, sugar and baking powder. Blend together. Then add eggs, milk, oil, honey and extract. Mix until blended. Then add the cherries and almonds and blend.
On a lined baking sheet, place the dough. With floured hands, shape the dough into a large log-like shape about 10×14 inches or so. Bake for 30 minutes or until golden brown. Remove from the oven and let cool down for about 15 minutes then slice with a serrated knife. Slice about 1/2 inch wide. Place back on the cookie sheet and bake again for 15 minutes or until toasted.
Store in an airtight container. Enjoy.
— Knead to Cook