Walnut Biscotti, whole grain or whole wheat

I can’t vouch for these recipes because I’ve been refining my whole grain biscotti recipe and advanced whole grain biscotti recipe so long I don’t remember what I thought of them.  I’ve done so much research and bought so many cookbooks with biscotti recipes I thought I’d share them, perhaps you’ll like these better.  I’ve substituted whole wheat flour for white flour already, and in addition I recommend:

  • use oil and/or nuts instead of butter
  • don’t bother  toasting nuts
  • mix by hand, not a mixer
  • reduce the sugar, by increasing flour the same amount.
  • Use a (Silpat) silicone mat instead of parchment paper or a floured and buttered baking sheeet
  • use 1 bowl: mix dry ingredients and add wet ones.

Chocolate Walnut Biscotti I   350 F     1st bake: 35 min 2nd bake 10 min

2      cups Whole grain flour                   1       cup   Sugar

½      cup   Cocoa powder                       2       large Eggs

1       tsp    Baking soda                         1       cup  Walnuts, chopped

1       tsp    Salt                                     1       T       Confectioners’ sugar

6       T       butter (3/4 stick), softened

3/4    cup   Semisweet chocolate chips

In a bowl, whisk together flour, cocoa powder, baking soda, walnuts, chocolate chips, and salt. In another bowl beat butter and sugar. Add eggs and beat until combined well.  On prepared baking sheet, with floured hands, form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners’ sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes. On a cutting board, cut biscotti diagonally into 3/4 inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack.

Chocolate Walnut Biscotti II        350 F     1st bake 25 min  2nd bake 15 min

1       cup   walnuts

½      cup   butter, softened

2                 eggs

1       tsp    vanilla extract

2 1/2 cups Whole grain or whole wheat flour

1/2    cup   Cocoa

2       tsp    Baking powder

Beat butter and sugar, add eggs and vanilla. Mix flour, cocoa, baking powder, and walnuts. Add the dry ingredients to the butter mix. Knead to a dough. Cut into 3 equal portions, roll out to logs.

Place on a floured baking tray. Bake for 25 minutes, slice, and bake 15 minutes more.

Chocolate Walnut Biscotti III      350 F  

1st bake 40-45 min (seems too long at 350 F2nd bake: 15 min

2       cups  Walnut Halves (about 8 oz)

3       oz      Unsweetened chocolate

6       T       Unsalted butter plus

2       cups Whole grain or whole wheat  Flour

2       T       Baking powder

3                 Eggs

1       cup   Sugar

1       tsp    Grated orange zest

In a microwave or double boiler, melt the chocolate and butter. Stir until smooth, then cool 10 minutes.    Mix in flour and baking powder.

In a large bowl, beat the eggs lightly.  Gradually beat in the sugar.  Add the orange zest.  Stir in the cooled chocolate until blended.

Stir in the flour and baking powder.  Fold in the chopped walnuts.

Divide the dough in half, wrap in plastic wrap and refrigerate at least 1 hour or overnight.

Butter a large cookie sheet and preheat the oven to 350 degrees.

Shape each half of the dough into a 14 x 2-1/2-inch log.  Place about

4 inches apart on the prepared pan.  Smooth the tops and sides with a rubber spatula. Bake for 40-45 minutes, or until the logs are firm

when pressed in the center. Remove the baking sheet from the oven.

Cut each log diagonally into 1/2-inch slices.  Return to the oven and bake for 15  minutes, or until crisp.  Transfer to wire racks to cool completely.

Chocolate Walnut Biscotti IV   Gourmet Magazine

1 cup flour, whole grain or whole wheat

1/4 cup unsweetened Dutch-process cocoa powder

3/4 teaspoon baking powder

1/2 teaspoon salt

1/4 cup (1/2 stick) unsalted butter, softened

1/4 cup plus 2 tablespoons sugar

1 large egg

1 tablespoon freshly grated orange zest

1 tablespoon fresh orange juice

1/2 cup chopped walnuts, toasted

Preheat oven to 350 degrees F. and butter a large baking sheet. In a bowl whisk together flour, cocoa powder, baking powder, and salt.

In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add egg, zest, and orange juice and beat until combined will. Stir in flour mixture until a stiff dough is formed. Stir in walnuts.

On baking sheet with floured hands form dough into 2 (9-inch) long logs and bake in middle of oven until slightly firm to the touch, about 13 minutes. Cool biscotti on baking sheet on a rack for 15 minutes. In a cutting board with a serrated knife cut logs diagonally into 1/2-inch-thick slices. Arrange biscotti, a cut side down, on baking sheet and bake until crisp, about 15 minutes. Cool biscotti on rack. Biscotti may be made 1 week ahead and kept in airtight containers, or 1 month ahead and frozen.

Chocolate Walnut Biscotti V

1 cup flour, whole grain or whole wheat

1/2 cup sugar

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

1 egg white

1 1/2 teaspoons vanilla

2 ounces bittersweet chocolate, chopped

1/4 cup chopped walnuts

Spread the walnuts on a pie plate and bake at 400 degree’s for 5 minutes, or until fragrant. Let cool.

In a large bowl, combine the flour, sugar, cocoa, baking powder, baking soda and salt. In a medium bowl, whisk together the egg, egg white and vanilla. Add to the flour mixture and stir until smooth. Stir in the chocolate and walnuts.

Coat an 11″x7″ or a 9″x9″ baking pan with nonstick spray. Press the dough into the prepared pan. Bake at 350 degree’s for 25 minutes, or until firm. Immediately cut into 30 fingers. Cool before serving.

Walnut Biscotti                    350 F    1st bake: 20 min    2nd bake: 5 min

2 cups flour, whole grain or whole wheat

1 cup sugar

1/4 tsp baking soda

1 whole egg

1 egg white

1/2 cup chopped California walnuts

Combine flour, sugar and baking soda in mixing bowl and blend well. Add egg, egg white and mix until dough is smooth.

Shape into logs approximately 8″ long and 2″ across and place onto parchment-lined baking sheets. Bake 20 minutes or until golden brown, slice diagonally into 1″ slices.

Place slices on baking sheet and return to oven for about 5 minutes or until dry.

Walnut and anise seed Biscotti   375 F  1st  bake: 30 min

                                                   325 F   2nd bake: 15 min  

3 2/3 cups whole grain flour                     3 Eggs

2 cups Walnut pieces                               1/2 cup Unsalted butter

1 1/3 cups White sugar                            1/2 teaspoon Anise extract

1/2 teaspoon Baking powder                     2 teaspoons Lemon zest

1/4 teaspoon Baking soda                         2 teaspoons Orange zest

1 tablespoon Anise seeds

8 ounces Bittersweet or semisweet

Chocolate — optional

Blend flour, walnuts, baking powder, baking soda and anise seeds in bowl. Melt butter and set aside to cool.

Beat 2 eggs, 1 additional egg yolk and sugar until smooth. Reserve the remaining egg white. Stir in zests and anise. Add butter and mix until smooth. Add dry ingredients and mix to smooth dough.

Roll dough into 2 14inch logs and place on baking sheet lined with parchment paper. Press tops of logs to flatten slightly. Brush with reserved egg white.

Bake at 375 degrees F. until logs are light brown, but still give slightly when tops are pressed, about 30 minutes. Remove pan from oven and reduce temperature to 325 degrees.

While logs are still warm, cut diagonally into 1/2 inch slices. Return slices to baking sheet, placing on sides. Return to oven and bake until cookies are lightly brown, about 15 minutes. Remove from oven and cool on wire racks.

Cut chocolate into 1/2 inch chunks. Place 2/3 in stainless steel bowl, spreading in even layer over bottom and up sides of bowl. Cover bowl with plastic wrap. Fill medium saucepan 1/3 full of water. Bring water to simmer over high heat. Remove pan from heat and set bowl of chocolate over top. Let stand until 80% of the chocolate has melted.

Do not let temperature of chocolate drop below 88 degrees on candy thermometer. If so, place bowl over saucepan of warm water and continue stirring. Stir until chocolate is smooth and glossy.

Have clean sheet of waxed paper nearby. Dip 1/2 of each cookie in chocolate. As cookie is removed, scrape top and bottom against side of bowl to remove excess chocolate. Set cookies on waxed paper until chocolate sets, about 3 hours or put into freezer for about 20 minutes.

Cranberry-Walnut Biscotti          350 F                   1st bake: 15 min

300 F                   2nd bake: 15 min

2 cups dried cranberries

1/4 cup cranberry juice

hot water

2 1/2 cups flour

1 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon freshly ground black pepper

1 pinch salt

3 large eggs

1 cup chopped walnuts

powdered sugar, for rolling

line 2 cookie sheets with parchment paper.

Combine cranberries and cranberry juice in a small bowl and add just enough hot water to cover. Set aside for 15 minutes or more.

Combine flour, sugar, baking powder, baking soda, pepper and salt.

Drain the cranberries and discard the liquid. In a separate bowl, whisk the eggs together. Add them to the flour mixture along with the drained cranberries and walnuts and stir until a stiff dough forms.

Scrape the dough onto a lightly sugared work surface and divide it into 4 pieces. Roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet.

Place two logs on each cookie sheet, several inches apart (the logs will double in width). Bake for 15 minutes, until the logs feel set or firm to the touch. Set the cookie sheets on racks and let cool. Reset the oven to 300°F.

When cool to the touch, place the logs on a cutting board. With a serrated knife, slice them into 1/2-inch diagonal slices

Lay the biscotti out on the prepared cookie sheets in a single layer and bake for an additional 10 to 15 minutes, until they are dry and lightly toasted. Cool completely.

Store in an airtight tin or plastic container at room temperature for up to 2 weeks.

Spiced Walnut Biscotti                350 F                   1st bake: 30 min

                                                                             2nd bake: 15 min

2 ¼    cups   flour

1 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. kosher salt

1/2 tsp. nutmeg

1/2 tsp. ground ginger

1/4 tsp. cayenne pepper

3 large eggs

1 cup sugar

1 tsp. vanilla

1 cup walnuts, toasted and chopped

Mix the flour, baking powder, cinnamon, salt, nutmeg, ginger and cayenne pepper.

Beat the eggs with the sugar in a medium bowl until thick. Add the vanilla. Add the dry ingredients and walnuts.

Divide the dough into 3 equal portions and shape each into a 10-inch log, using wet hands. Place apart on the buttered baking sheet and bake 30 minutes.

Remove from the oven and carefully transfer to a cutting board. Cut into 1/2-inch slices using a sharp knife. Arrange on a baking sheet in a standing position and bake until crispy, 10 to 15 minutes.

Walnut Biscotti  350 F  1st bake 20 min   2nd bake 15 min

Bowl 1: Dry

1 ¾   cups Whole Grain or Whole Wheat flour

½      tsp    Baking Soda

½      tsp    Baking Powder

1/8    tsp    Salt

1       cup   sugar

2       tsp    grated orange peel

1 ½   cups walnuts

Bowl 2: Wet

½      cup   olive oil (was 1 stick of butter)

2       large eggs, at room temperature

1 ½   tsp    vanilla extract

¼      tsp    almond extract

Mix dry bowl ingredients, wet bowl, add one to the other (your choice).

Wrap dough in plastic and chill for several hours or overnight.

Preheat oven to 350 degrees F. Butter and flour two baking sheets.

Divide dough into 3 pieces. Using lightly floured hands, roll each piece into a log 1 1/2 inches wide. Transfer two logs to one baking sheet, spacing 5 inches apart. Arrange the third log on the second baking sheet. Bake for 20 minutes or until golden. Let cool slightly on the sheets, then cut logs crosswise into diagonal slices 3/4-inch thick. Turn slices cut side down on the baking sheets and bake until golden brown, about 15 minutes. Transfer to racks and let cool completely. Store in airtight containers.




About Alice

I've milled and baked with whole grains for many years, because whole grains are delicious, and white flour is missing the nutrition that protects you from cancer, stroke, heart disease, diabetes and many other diseases. Plus it's a good emergency food.
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