I’m having a lot of success baking with whole wheat flour these days. In fact, I am rather thrilled that I haven’t needed to make any sacrifices transitioning from regular white flour. Working with nut flours is still giving me some odd results though. I recently made cookies with almond flour and… well… it was like eating ground almonds pressed together. I suppose that should make sense.
Anyhow, here’s my recipe for whole wheat biscotti. Perfect with a hot coffee and not super bad for you. Toss in chopped dried fruit that you have on hand to give it some flavor and texture. When you make it, don’t get discouraged by how sticky the dough is. Remember that you are going to twice bake this cookie. Hence… Biscotti 🙂