Recipe: Whole Wheat Almond biscotti
3/4 cup whole-wheat (whole-meal) flour
3/4 cup all-purpose (plain) flour
1/4 cup firmly white sugar
1 teaspoon baking powder
2 eggs, lightly beaten
1/4 cup 1 percent low-fat milk
2 1/2 tablespoons canola oil
1/4 cup coarsely chopped almonds
1/4 cup finely ground flax seed (optional, but adds texture & healthy omega-3)
Preheat the oven to 350 F.
a large bowl, combine the flours, brown sugar and baking powder. Whisk
to blend. Add the eggs, milk, canola oil, honey and almond extract.
Stir with a wooden spoon until the dough just begins to come together.
Add the chopped apricots and almonds. With floured hands, mix until the
dough is well blended.
Place the dough on a long sheet of plastic
wrap and shape by hand into a flattened log 12 inches long, 3 inches
wide and about 1 inch high. Lift the plastic wrap to invert the dough
onto a nonstick baking sheet. Bake until lightly browned, 25 to 30
minutes. Transfer to another baking sheet to cool for 10 minutes. Leave
the oven set at 350 F.
Place the cooled log on a cutting board.
With a serrated knife, cut crosswise on the diagonal into 24 slices
1/2-inch wide. Arrange the slices, cut side down, on the baking sheet.
Return to the oven and bake until crisp, 15 to 20 minutes. Transfer to
a wire rack and let cool completely. Store in an airtight container.
Melt semi-sweet chocolate chips in a pot (careful to not scorch) and you can dip the finished, cooled biscotti in chocolate! Might want to put them in fridge afterwards to firm up the chocolate.
Have extra almonds around and you can use whatever extra chocolate at the end by dumping the almonds in and stirring and making almond bard, dumping it onto wax paper to cool.