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almond biscotti

Homemade Whole Wheat Biscotti | Base Recipe

AuthorBronwyn Case
These whole wheat biscotti are perfectly crunchy, deeply satisfying, and hydrate beautifully when dipped into a hot cup of coffee.
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Prep Time15 minutes
Cook Time1 hour
Cool 30 minutes
Servings12 slices

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 

  1. In a large bowl whisk the eggs until very frothy — don't rush this, it matters for the texture.
  2. Add the sugar and vanilla and whisk again until well combined and slightly thickened. (Add any other extracts here)
  3. 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)
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.