Small Batch Whole Grain Almond Biscotti

I’ve been eating biscotti for days. You’d think I’d be tired of it but no,  I’m still craving the flavor and the crunch with my noon hour coffee– crunch being the key word here.  I now prefer the oil-free, hard, Italian style biscotti over the more tender, less tooth-cracking type made with butter or oil.

Last week I made a great batch based on Foodblogga’s Italian Mom’s biscotti recipe, but I substituted coconut palm sugar for granulated. It worked out so well that I
I decided to test it in another favorite biscotti recipe — one with a heavier vanilla-almond flavor which I suspected would go well the burnt caramel flavor of the coconut sugar. It did! These biscotti were fantastic and with the coconut palm sugar, heart healthy almonds and whole grain flour, the nutritional profile is not half bad. The problem is, I keep going back to the cookie tin.


Small Batch Whole Grain Almond Biscotti

1 1/3 cups white whole grain flour (170 grams), spoon and sweep
2/3 cup coconut palm sugar (80 grams)
3/4 teaspoon baking soda (3.75 ml)
1/4 teaspoon salt (1.25 ml)
2 large eggs
3/4 teaspoon pure vanilla extract (3.75 ml)
3/4 cups roasted unsalted almond (60 grams)

Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper or non-stick foil.

Stir flour, coconut sugar, baking soda and salt together in a mixing bowl. Set aside

In a second bowl, using an electric mixer or whisk, beat the eggs until light and foamy. Beat in the vanilla. Mix the liquid ingredients into the dry ingredients by hand; the dough should be heavy and sticky.

Add the nuts and using your hands, knead them into the dough so they are evenly distributed. The dough will be thick and possibly crumbly depending on what type of flour you used and if you measured it right.  It will should hold together, though.
Using slightly wet hands, shape the dough into 9 x 2 ½ inch log. Place log on the baking sheet.

Bake log at 300 degrees F. for 50 minutes. It will spread a bit in the oven. Remove from the oven and cool for about 5 minutes. Leave the oven on.

Transfer log to a large cutting board and using a sharp serrated knife, cut the log every 1/2 to 3/4 inch on the diagonal. Lay the cut biscotti on the baking sheet and bake at 300 for about 30 minutes. If you sliced the biscotti thinly (1/2 inch thick or less) check at 20 minutes. Cool on a rack.

Makes about 12-15 biscotti plus stubby ends for sampling.

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  1. says

    Biscotti made with white whole wheat. Great idea! I’ve never tried the coconut palm sugar. Maybe I’ll have to seek some out!

  2. says

    Yes! Have you ever tried evaporated cane juice crystal sugar? It looks like granulated sugar, but it’s brown. The other alternative is just plain old granulated sugar.

  3. says

    Good thing this recipe is for a small batch Anna. Biscotti are my weakness.

    Thanks for sharing and thanks for the carrot cake link.

  4. Angela says


    I’m currently in the middle of baking a batch of this biscotti recipe. It’s the third time I’ve made it and I just wanted to let you know how much I adore the results each time. These biscotti are crunchy little bites of joy! 😀

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