Wholewheat Almond Biscotti

Summer arrives and the longing to escape to the mountains just doubles up. I love staying in mountains for a couple of days at least two three times a year. It’s always been a refreshing and rejuvenating experience and that is why I love being in their lap more than anywhere else. Walking on the trails, listening to the birds sweet chirping, soaking in all the serenity are few of the things I’d love to do always. Apart from all such good things about mountains, there is one more thing which excites me a lot. and that is of course my first love – baking. Baking a cinnamon accented coffee cake and some cookies to take them with us to the mountains is a ritual for us. There can’t be a travel without these mandatory goodies. These lovely treats taste even better with a cup of coffee, while enjoying the sun rising. And following our ritual, I baked these lovely wholewheat almond biscotti to be enjoyed with the family, while we travelled last weekend. It was fun sharing a couple of biscotti to be dunked in cappuccino, chatting and smiling for hours in the peaceful mornings of mighty mountains. And you know what I am baking them again this week, because I am going back with friends this time. And a double batch this time, because these are highly addictive.

Wholewheat Almond Biscotti

2015-06-07 22:14:17

Wholewheat Almond Biscotti

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Ingredients

1. 1 3/4 cups plain flour
2. 1 1/2 cups whole-wheat flour
3. 1 1/2 tsp baking powder
4. 100 gm butter, softened
5. 1 1/4 cups light brown sugar
6. 1/4 cup honey
7. 1 tbsp finely grated lemon zest
8. 3 eggs
9. 1 vanilla bean, seeds scraped
10. 1 cup whole almonds

Instructions

1. Beat butter, sugar, honey, lemon zest, and vanilla bean seeds with a mixer on medium speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition.
2. Combine flours and baking powder. Add flour mixture to butter mixture, scraping down sides of bowl.
3. Fold in almonds with a spatula. Wrap dough in plastic. Refrigerate for 1 hour.
4. Transfer dough to a floured surface. Divide dough in half, using your hands roll each half into a 2-by-15-inch log. Transfer to a parchment-lined baking sheet. Refrigerate for 30 minutes.
5. Preheat oven to 160 degrees C. Transfer baking sheet to oven. Bake until logs are slightly firm and pale golden, about 35 minutes.
6. Remove logs from oven, and reduce heat to 150 degrees C. Let logs stand until cool enough to handle.
7. Transfer to a cutting board. Cut logs into 1/2-inch-thick slices, returning to baking sheet, flat side down.
8. Bake again until golden, 35 to 40 minutes more. Let cool on sheet.

By Himanshu Taneja

Adapted from Martha Stewart

Adapted from Martha Stewart

The White Ramekins http://thewhiteramekins.com/