Small Batch Whole Grain Almond Biscotti

Small Batch Whole Grain Almond Biscotti is an old recipe from 2010 which I love to make when we have coconut sugar and almonds in the house.  Unfortunately, I am going to have to change the name because I hardly ever make it with the whole grain flour anymore. When I first made the recipe I used a flour called Eagle Mills Whole Grain All-Purpose. I don't think it exists anymore, but it was a whole grain flour that tasted like all-purpose. The closest thing now would be white whole wheat flour.

But after making Whole Grain Almond Biscotti again with the white whole wheat, the whole family agrees that the all-purpose version is the best. But one thing you won't want to change is the coconut sugar.  It adds a burnt caramel flavor that goes so well with the almonds. The texture of this biscotti is harder than some because it has no butter or oil to add crispness, but it is not so hard that you'll break your teeth on it.  You can dip it in coffee or just eat it straight.

If you try the recipe, let me know!

Small Batch Whole Grain Almond Biscotti

1 ⅓ cups all purpose flour, whole grain flour or perhaps a mix of the two totaling 170 grams, spoon and sweep
⅔ cup coconut palm sugar (80 grams)
¾ teaspoon baking soda (3.75 ml)
¼ teaspoon salt (1.25 ml)
2 large eggs
¾ teaspoon pure vanilla extract (3.75 ml)
¾ cups roasted unsalted almond (60 grams)

Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper or non-stick foil.

Stir flour, coconut sugar, baking soda and salt together in a mixing bowl. Set aside

In a second bowl, using an electric mixer or whisk, beat the eggs until light and foamy. Beat in the vanilla. Mix the liquid ingredients into the dry ingredients by hand; the dough should be heavy and sticky.

Add the nuts and using your hands, knead them into the dough so they are evenly distributed. The dough will be thick and possibly crumbly depending on what type of flour you used and if you measured it right.  It will should hold together, though.
Using slightly wet hands, shape the dough into 9 x 2 ½ inch log. Place log on the baking sheet.

Bake log at 300 degrees F. for 50 minutes. It will spread a bit in the oven. Remove from the oven and cool for about 5 minutes. Leave the oven on.

Transfer log to a large cutting board and using a sharp serrated knife, cut the log every ½ to ¾ inch on the diagonal. Lay the cut biscotti on the baking sheet and bake at 300 for about 30 minutes. If you sliced the biscotti thinly (½ inch thick or less) check at 20 minutes. Cool on a rack.

Makes about 12-15 whole grain biscotti plus stubby ends for sampling.