Whole Wheat Almond Biscotti Recipe (2024)

Life-changing. I need to have a little something crispy to go with my coffee and tea, but this can get really unhealthy! The first time I made this recipe I followed it exactly. I liked the crunch, but it was a little too plain for me. Then I replaced the 100g of almonds with 100g of crystallized ginger from Trader Joe’s, finely diced. OMG, so so good! It adds an extra tiny big of sweetness and big flavor. Now I also add a teaspoon of cinnamon. Perfection!

To form the loaves, dust your counter-top with a little flour. I found this to be more effective than wetting my hands. The biscotti are good, but rather plain as-is. Additions and substitutions that I've liked include: zest from one large orange, dried cranberries, candied ginger, toasted pumpkin seeds, and using toasted hazelnuts instead of almonds.

The recipe is a hit. I used hard red winter wheat and added some orange zest for a little extra fun. Just perfect with coffee!

good! i see comments saying they aren’t sweet enough but i reduced the sugar to ~1/2 cup as i prefer biscotti to be barely sweet. also added some orange zest and baked them 30-35 per bake (instead of 50/10) at 325F

I found 50 minutes far too long for the initial baking.

Followed the instructions and only change I made was to swap out almonds for walnuts. Ran out of walnuts. Very good. Will be making these again. Crispy and great with coffee. Thank you.

Sub almond flour for white flour 1:1 and 3 eggs with 1 banana 1 egg

Sprinkle logs with water. Use a serrated knife.

I love this recipe! Have been trying to eat less white sugar and flour but haven’t loved any of the “replacement” recipes I’ve tried. I’d rather eat a small amount of sugar than a lot of sweetener. These are perfect, not too sweet and they taste like a cohesive recipe, not something with substitutions in it. My second time making this I added some cardamom and pistachios for a little Persian twist.

These are wonderfully tender, but a little mealy and a little too sweet for my tastes. If I make these again, I’d probably add a little almond extract and maybe some orange zest to brighten them up. This batch will get drizzled with some super dark chocolate. I love that they’re whole wheat and that makes me feel like they’re a little healthier than other cookies.

These were delicious and felt like a perfectly acceptable healthy breakfast option. I think they'll become a staple in my household. I replaced the chopped almonds with mixed nuts and dried fruit (walnuts, pecans, and apricots this time) and added chia seeds on top for a crunch. Excited to try more flavor and texture combos. Might try dialing back the sugar even further.

Followed suggestions from other reviews and in place of the 100g of almonds I added 20g dried cranberries, 40g chopped crystallized ginger, and 40g chopped toasted almonds. Also added in 1tsp of cinnamon! These came out perfectly spiced and make a great companion to a cup of coffee!

Not sweet and kind of mealy. Won't make again.

I’ve made this recipe as written many times, but yesterday I accidentally subbed oat flour for the whole wheat (due to sloppy labeling of bulk pantry items.) We couldn’t tell the difference, so that’s a perfect sub if you need these to be gluten free!

I love this recipe bc it’s so customizable to whatever you have in the pantry. I like to add chocolate, different nuts, seeds, and a dash of cardamom is so flavorful!

I added 1 tsp of anise good but will add a little more next time. I like the recipe.

These have to be the most bland biscotti I’ve ever made and I’ve made a good amount of biscotti recipes. I had to toss them out bc they were just totally unsatisfying to eat. I made them exactly as written so know I didn’t mess up the recipe. Just no spice or mix-ins really made these boring.

These are delicious and a "healthy-ish" treat to have with coffee and tea! I followed the suggestion to add the zest of one orange and about a tsp of cinnamon. I can definitely see how without these additions, it would be on the blander side.

These are fantastic! I wouldn't and didn't, change a thing. Perfect sweetness. Grazie Martha.

Being of Italian heritage and having grown up eating my Italian grandmother’s “goodies”, I added 2 tsp anise seeds. Yum! Like Grandma’s but a bit healthier!!

I love this recipe! Have been trying to eat less white sugar and flour but haven’t loved any of the “replacement” recipes I’ve tried. I’d rather eat a small amount of sugar than a lot of sweetener. These are perfect, not too sweet and they taste like a cohesive recipe, not something with substitutions in it. My second time making this I added some cardamom and pistachios for a little Persian twist.

I love this recipe bc it’s so customizable to whatever you have in the pantry. I like to add chocolate, different nuts, seeds, and a dash of cardamom is so flavorful!

Followed suggestions from other reviews and in place of the 100g of almonds I added 20g dried cranberries, 40g chopped crystallized ginger, and 40g chopped toasted almonds. Also added in 1tsp of cinnamon! These came out perfectly spiced and make a great companion to a cup of coffee!

I’ve made this recipe as written many times, but yesterday I accidentally subbed oat flour for the whole wheat (due to sloppy labeling of bulk pantry items.) We couldn’t tell the difference, so that’s a perfect sub if you need these to be gluten free!

These were delicious and felt like a perfectly acceptable healthy breakfast option. I think they'll become a staple in my household. I replaced the chopped almonds with mixed nuts and dried fruit (walnuts, pecans, and apricots this time) and added chia seeds on top for a crunch. Excited to try more flavor and texture combos. Might try dialing back the sugar even further.

good! i see comments saying they aren’t sweet enough but i reduced the sugar to ~1/2 cup as i prefer biscotti to be barely sweet. also added some orange zest and baked them 30-35 per bake (instead of 50/10) at 325F

Disappointed with this recipe. I added zest of one orange on suggestion from others and that is the only thing that shone. Otherwise, biscotti is mealy and first baking time was way off for me, resulting in a hardened, not pleasantly crunchy, texture. Will try with other flour and maybe 30 min baking time.

Lovely and light. I used purple flour in place of the whole wheat, and coconut sugar instead of brown sugar, plus added a heaping teaspoon of orange zest.

The texture of these came out really well, but they taste VERY healthy. Good for something crunchy with coffee, but if you’re looking for something that feels more indulgent this probably isn’t the right recipe.

I baked at 340 instead of 300f. The look dense. I can’t taste the candy ginger or cinnamon. Not sweet ! Bland !