Wholewheat Almond Biscotti

All I can say is, I shamefully ate the whole load if it. I need to work on self-control.

1 1/4 cups whole wheat flour

1/2 cup almond meal
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs, beaten
1 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon lemon  zest
1 cups chopped (not sliced)  toasted almonds

Preheat your oven to 325°F/ 165 deg c. Line a sheet pan or cookie sheet with parchment. 

Sieve together the flour, almond meal  baking powder and salt in a medium bowl. 

In another bowl, combine the eggs and sugar and beat by hand until light in color. Add the extract, zest, nuts and dry ingredients. Gently knead it.

On a lightly floured board, divide the dough into two pieces. Shape each piece into a long, flat slab,  about the length of the pan , set about two inches apart.


Bake 30 minutes or so, until the loaves are golden and slightly cracked.  (Baking time is slight longer with this whole meal flour). Cool completely on a rack. 
Meanwhile, reduce your oven heat to 200/ about 95 deg cel

Slice the biscotti into ½-inch pieces with a serrated knife, lay them out on sheet pans, and bake another 20 minutes, until crisp. Turn the biscotti half way through.

Done. Enjoy
Jue