Biscotti are traditional Italian double baked cookies originated from the Italian city of Prato. The classic ones are dry, crisp served with coffee or any favorite hot drink.
Contents
They are a perfect treat not only for afternoon tea, clearly for any time.
The biscotti are double baked, which is the secret of being dry and crispy. can be prepared in different styles, with nuts, seeds, or dipped in chocolate.
Here is the healthy version which is not very crispy for a longer time.
This recipe of the Biscotti is very satisfying because they are easy to prepare, can be prepared into 2 stages, they are light, healthy, low in sugar and with good fat. packed of seeds, nuts, and spices. The perfect choice for those who have a sweet tooth.
The Biscotti is mostly enjoyed with a nice cup of Cappuccino or any hot drink to your choice.
How to Make Biscotti
Healthy Biscotti with whole wheat
Ingredients
- 3 eggs
- 2 Tbsp honey
- 4 Tbsp brown sugar
- 100 ml mixed olive oil & melted butter
- 50 g almond
- 2 Tbsp raisins
- 2 Tbsp pumpkin seeds
- 2 Tbsp sunflower seeds
- 2 Tbsp sesame
- 1 Tbsp anise powder
- 1 Tbsp flax seeds powder
- 4 to 5 cups of whole wheat flour
- 4 g Baking powder
- Pinch of salt
- Zest of 1 orange
- Juice of 1 orange
- 1 Tbsp orange blossom
Instructions
- Soak the almond and raisins in the juice of the orange.
- In a bowl or a bowl of a stand mixer, whisk the eggs with the sugar, salt, and honey together for 2-3min.
- Add the mixed oil & melted butter, and the orange zest till combined.
- Add the seeds and the nuts with the orange juice where you soaked the almond.
- Sift the flour and the baking powder.
- Using a spatula, combine the flour slowly till you get night soft dough.
- Cover with cling film and let it rest for 15min.
- Cut the dough into 5 to 6 pieces.
- Make logs, baguettes, or sausages with the desired thickness size of the biscotti.
- In a covered oven tray with pashmina paper, place the baguettes
- Mix the cacao powder and milk and brush the baguettes. You may use egg or not use any. And with a brush, coat the baguettes.
- Place in a cold oven and then heat it at 150°C, bake for about 30 to 40min, until lightly browned and cooked.
- While the logs are baking open the oven twice to release the steam.
- Remove from the oven and let sit on a rack to cool.
- This is an important step. Wrap the logs in a fabric napkin and then in a plastic bag for about 2 hours or longer. I left it overnight.
- With a serrated knife, Place the cooled logs on a cutting board and slice the biscuits, about 1 cm, either straight across the baguette (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti).
- Place the cookies on baking sheets
- Bake at a preheated oven at 160 °C, return one sheet at a time to the middle rack of the oven. Bake for about 15 minutes. Flip the cookies over and bake for another 10 to 15 minutes, until hard and lightly browned. Remove from the heat and allow to cool.
- Bon Appetit!
Video
Nutrition
Bon Appetit!
The Biscotti is mostly enjoyed with a nice cup of Cappuccino or any hot drink to your choice.
Storage
Store the Biscotti for a couple of weeks In an airtight container preferably tin or a glass jar which will help keep them crisp.
Tips & leftover
The leftovers of the biscotti can be used as crumbles to top a mousse, cake, or used in truffles or even in the muesli for the breakfast. The leftovers can be used as a base for your cheesecake.
Substitutes
- You can skip the oil or butter for more crisp and crumbly Biscotti.
- you may substitute the whole wheat flour-purpose flour.
- You can remove or add any seeds or nuts not desired
- Brushing the baguettes can be with an egg yolk
- substitute vanilla with the orange zest.
- You can add any spice like cinnamon Nutmeg, ginger, or cardamom.
Now you know how to make healthy Biscotti with whole wheat. Would you like to try cooking it?