Whole Wheat Biscotti

Here is what I played with last night.


Whole Wheat Biscotti


  • 2 eggs
  • 2 egg whites
  • 1 cup sugar
  • 1 tbsp orange zest
  • 1 tablespoon frozen orange juice concentrate
  • 1 tsp orange extract
  • 2-1/2 cups whole wheat pastry flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Preheat oven to 325 F.  Using an electric mixer, combine the eggs, egg whites, sugar, orange zest and extract, and orange juice concentrate and mix until sugar is dissolved and the mixture is smooth.

In a separate bowl, combine all the rest of the dry ingredients.  Add to the wet and mix thoroughly.

Line 2 baking sheets with parchment paper.  Divide the batter evenly between the 2 sheets into a loaf shape (dough is sticky and will spread).  Should look kind of like this:


Bake for 25 minutes until slightly firm to touch.  You aren’t finished baking here, so don’t go too hard.  Take the baking sheets from the oven and let sit for 10 minutes.  Turn the oven temperature down to 300.


After 10 minutes, remove the biscotti block to a cutting board and use a serrated knife to slice the loaf into 1/4 to 1/2 inch slices.  Then place these slices cut side down back onto the baking pan.


Slide into the oven and bake for 10 minutes, then flip and bake another 10.  You may need to go a little longer depending on the humidity and how wet your dough is.  The biscotti should be dry and crisp.

Calories per each biscotti if you get 40 cookies is approximately 50.

These turned out quite good for my first try!  I think I might reduce to 1 egg to make the dough stiffer and easier to form into a log.

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