Homemade Whole Wheat Biscotti | Base Recipe
These whole wheat biscotti are perfectly crunchy, deeply satisfying, and hydrate beautifully when dipped into a hot cup of coffee. Made with whole wheat flour they have a nutty, wholesome flavour that makes them feel a little more special than your average biscotti.
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Biscotti is my favourite thing to make when we have people over. There is something about offering a little plate of homemade biscotti before breakfast with coffee or after dinner with tea that makes our home feel like a cafe hehe.
Almond is our household favourite but we also love mocha, lemon cranberry, pistachio, and cashew vanilla — the variations are endless and they are all easy to pull off. Once you have the base recipe down you can make it your own every time. Simple to make, sure to impress, and they keep well so you can always have a batch on hand.
Why You’ll Love This Recipe
Recipe Tips
prep friendly: Make a larger batch and store in an airtight container at room temperature. Good to dip in coffee and eat for up to 4 weeks!
experiment with flavours: Don’t hesitate to experiment with different nuts, fruits and flavours. I love pistachio biscotti as much as I love lemon cranberry!
makes for a great gift: Prepping some baggies of biscotti to give as gifts around the holidays or to bring to someone’s house as a gift for the host is always a hit!
Ingredients
- whole wheat flour: freshly milled is what I use, stone-ground is second best, regular whole wheat is next.
- all-purpose flour: regular from the store is fine.
- baking powder: for the rise, of course.
- salt: because everything is better with some salt.
- eggs: the secret star of the show.
- sugar: cane sugar is what I use.
- vanilla extract: it makes everything taste better.
- extras: almonds, pistachios, walnuts, pecans, cranberry, lemon zest, cocoa, instant coffee, etc. the world is your oyster!
If you’re really enjoying working with whole grains but you don’t have a mill you love yet, consider a Harvest NutriMill! This is the one I use almost everyday and love both for its beauty and practicality.
Get your Harvest NutriMill when you’re ready to invest using this link and my discount code BRONSBREAD20 at checkout to get $20 off your order!
Recipe Variations
Almond
- Add 1 tsp almond extract alongside the vanilla
- Fold in 150g whole or roughly chopped almonds
Lemon Almond
- Add zest of 2 lemons and 1 tsp almond extract
- Fold in 100g slivered almonds
Lemon Cranberry
- Add zest of 2 lemons
- Fold in 120g dried cranberries
Mocha
- Add 15g cocoa powder and 8g instant espresso powder to the dry ingredients
- Reduce flour by 20g to compensate
Dark Chocolate Chunk
- Fold in 150g roughly chopped dark chocolate
Orange Pistachio
- Add zest of 1 large orange
- Fold in 130g roughly chopped pistachios
Cashew Vanilla
- Increase vanilla to 10ml
- Fold in 150g roughly chopped cashews
Materials
- large bowl for mixing
- baking sheet for baking
- whisk for whipping up the eggs
- bread knife for slicing the biscotti
- pastry brush for egg wash
- flour sifter to prevent clumps of flour.. the worst
Step-by-Step Instructions
STEP 1: WHISK THE EGGS
In a large bowl whisk the eggs until very frothy — don’t rush this, it matters for the texture.
STEP 2: ADD SUGAR AND VANILLA
Add the sugar and vanilla and whisk again until well combined and slightly thickened.
STEP 3: ADD THE DRY INGREDIENTS
Sift in the flour, baking powder, and salt. Fold everything together until a sticky dough forms. It will be stickier than you expect — that’s normal.
STEP 4: FORM THE LOG
Turn the dough out onto the counter and shape into a log. Wet hands help here. Transfer to a lined baking sheet. Brush the top with egg wash and sprinkle with sugar.
STEP 5: FIRST BAKE
Bake at 325°F for 25–30 minutes until set and lightly golden. Remove from the oven and cool for 30 minutes — do not skip the cooling time or the biscotti will crumble when you slice them.
STEP 6: SLICE
Once cooled, slice the log on a slight diagonal into individual biscotti. Place them cut side down on a wire rack set over a baking sheet.
STEP 7: SECOND BAKE
Bake for 15 minutes, flip each piece, and bake for another 10–15 minutes until golden and dry to the touch. The longer you go the crunchier they get — pull them when they look just right to you.
STEP 8: COOL AND ENJOY
Remove from the oven and cool completely on the rack. They firm up as they cool. Store in an airtight container and enjoy with coffee or tea for as long as they last — which won’t be long.
Biscotti Recipe FAQ
How To Store Biscotti
Store cooled biscotti in an airtight container at room temperature for up to 4 weeks — they actually get better after a day or two as they continue to dry out and crisp up. Keep them away from moisture or they will soften.
They freeze beautifully too. Place in a freezer safe bag or container and freeze for up to 3 months. Pull one out and let it come to room temperature or pop it in a low oven for a few minutes to crisp back up. They are just as good from frozen.
Homemade Whole Wheat Biscotti | Base Recipe
Ingredients
- 2 eggs
- 200g sugar
- 1 tsp vanilla 5g
- 60g butter melted
- 150g whole wheat flour
- 130g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Instructions
- In a large bowl whisk the eggs until very frothy — don't rush this, it matters for the texture.
- Add the sugar and vanilla and whisk again until well combined and slightly thickened. (Add any other extracts here)
- Sift in the flours, baking powder, and salt. Fold everything together until a sticky dough forms. It will be stickier than you expect — that's normal. (Add any other inclusions here)
- Turn the dough out onto the counter and shape into a log. Wet hands help here. Transfer to a lined baking sheet. Brush the top with egg wash and sprinkle with sugar.
- Bake at 325°F for 25–30 minutes until set and lightly golden. Remove from the oven and cool for 30 minutes — do not skip the cooling time or the biscotti will crumble when you slice them.
- Once cooled, slice the log on a slight diagonal into individual biscotti. Place them cut side down on a wire rack set over a baking sheet.
- Bake for 15 minutes, flip each piece, and bake for another 10–15 minutes until golden and dry to the touch. The longer you go the crunchier they get — pull them when they look just right to you.
- Remove from the oven and cool completely on the rack. They firm up as they cool. Store in an airtight container and enjoy with coffee or tea for as long as they last — which won't be long.
