I was caught up with some not-so-great things last week and couldn’t get on my computer to write, but I’ve been excited about sharing this recipe for a while now. I’ve tried to make biscotti many, many times – no matter if it was all-purpose flour or whole wheat, with apricots, pistachios, chocolate, almonds, everything – and failed pretty much every time. I finally got it right this time. Whole wheat biscotti with exactly perfect texture, almond and fennel flavor and of course fulfills my “healthy” quotient with all whole-wheat flour and zero butter. And yes, like many whole wheat baked goods end up like, these do NOT taste like rotis even though I used the same whole wheat flour that they’re made of.
Biscotti is known for the fact that it’s baked twice, but actually it ends up being thrice – once in the log form, once post-slicing with one side up, lastly with the second side up. It’s a good amount of work, this isn’t a quick recipe but they keep well for a week at least in an airtight container so it’s worth it. For me, the trickiest part about biscotti is slicing them thin and uniform. In general, I’m not very good at slicing (see my bruschetta 3 ways recipe for more on that) but I have learned that wiping the knife clean after every slice helps quite a bit.
We had a few guests over in the week that I made this and they all loved this whole wheat biscotti – they couldn’t even tell that it was made with whole grains. I enjoyed it with tea (coconut vanilla, from Mauritius!) in my favorite Studio 13 mugs (if you live in India, check out Neha’s other work with custom crockery, cards and more). Pair the biscotti with a scoop of vanilla ice cream and a drizzle of chocolate sauce or you could also do like the Italians do and dip it in wine. I would highly recommend including the fennel seeds – they add tremendous flavor – but if you don’t like fennel seeds you can avoid them. You can also swap out the chopped almonds for pistachio or hazelnut. Let me know how it works out for you – post a picture on Instagram @theindiaedition or leave a comment on Facebook!
Recipe adapted from New York Times Cooking’s recipe for whole wheat almond biscotti
- 120g whole wheat flour
- 40g almond flour (ground almonds)
- 2 eggs
- 80g brown sugar
- 1 tsp baking powder
- A pinch of salt
- 1 tsp vanilla extract
- 80g chopped almonds
- 1 tbsp fennel seeds
- Preheat the oven to 160C.
- Beat the eggs and sugar until combined and fluffy. Add in vanilla extract and beat.
- In a bowl, combine the whole wheat flour, almond flour, baking powder and salt.
- Fold in the flour mixture into the egg mixture with a spatula.
- Add the chopped almonds and fennel seeds and combine.
- Shape into two equal sized logs.
- Bake at 160C for 35-40 minutes.
- Allow it to sit in the oven thereafter for 15-20 minutes.
- Remove from the oven, slice diagonally across.
- Bake for 12-15 minutes at 160C on each side until the biscotti are more or less completely dry and lightly browned.