Whole Wheat Almond Biscotti (Step by Step Pics)

Whole wheat flour & almonds sounds healthy right?? I bet anyone would say no to such an energy packed biscottis( perfect for all age groups).Now adays,I have tried adapting good changes in baking preferably using whole wheat flour wherever possible and avoiding bleached flour as much as possible.Whole wheat has its own difference in the texture and it appears to be denser especially in cakes but when in biscottis doesn't make much difference in the texture and tastes really good.I had tried these whole wheat biscotti sometime back for one of our good friend who had gestational diabetes for her baby shower.Everyone had good remarks and however,I couldn't take snaps that time.Almonds provides healthy fats and lowers blood glucose levels.They even lower bad cholesterol and there are many more health benefits as you all know.Do give this a try and my family loved this recipe a lot !!!

Ingredients
whole wheat flour 2 cups
toasted almonds 3/4 cup
sugar 1/3 cup-1/2 cup
eggs 2
olive oil,pure 1/4 cup
vanilla extract 1 tsp
honey 2 tbsp
baking powder 1.5 tsp
salt 1/4 tsp

For chocolate dipped biscotti(optional)
6 ounces of semi sweet or bitter sweet chocolate

Method
-Preheat oven to 350degrees F and line a tray with parchment paper.
-Toast the almonds whole or blanched 7-10 mins until lightly done.Chop it coarsely and keep aside.
-Sift the whole wheat flour,baking powder,sugar,salt.
-Gently stir in the eggs,vanilla extract ,coarsely chopped almonds,honey and olive oil.Mix with your clean hands,till  the dough becomes sticky and comes together.transfer to a lightly floured surface and shape it into two 7" logs.Transfer this unto a baking sheet with parchment paper widely placed and then flatten it slightly to 3" wide.(flatten 4" if you wish a thinner biscotti)
-Reduce oven temperature to 300 degrees F and then place,bake for 30-35 minutes until the logs puff up and spread ,lightly browned.(see pics)
-Remove from oven and cool on wire rack for 15 mins.Transfer on a cutting board and using a serrated knife,cut 1/2" thick biscotti.Place them on the baking sheet and bake again for 10 mins.Remove from oven and gently flip the other side,bake again for 10 mins.
-Cool on wire rack completely and store in air tight containers.

FOR CHOCOLATE DIPPED BISCOTTI(optional)
Place 4 ounces of chocolate in a heat proof bowl and double boil this over simmering water.Wait till the chocolate is melted and then remove from  heat.Add the remaining chocolate (2 ounces) and mix thoroughly to get smooth chocolate.Pour the chocolate in a cup and dip each biscotti at one end.Place it on a parchment paper lined sheet.Once all have been done,refrigerate the tray for 15minutes until the chocolate is hardened.(I used only 3 ounces made half just for kids,remaining were left out as it is)

Servings ~30 biscotti

NOTES
*The recipe is adapted from here & here,but modified.
*If you plan to use all purpose flour or maida then use 1 tsp of baking powder instead of 1.5tsp.
* You can chop the almonds much smaller than I did as this helps the dough to come together much easily and helps preventing crumbs when cutting the biscotti after first bake.
* You can chop the almonds much smaller than I did as this helps the dough to come together much easily and helps preventing crumbs when cutting the biscotti after first bake.
*If you wish a more crispier biscotti,go ahead and bake for 15 mins in the second bake.Stays longer too.