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Healthy biscotti with whole almonds and orange zest on a plate beside a mug of hot chocolate, Christmas lights behind

Healthy Biscotti

Classic Italian twice baked cookies on a lighter formula: real sugar, just half as much, part whole wheat flour, olive oil instead of butter, toasted almonds and orange zest. About 85 calories a cookie, baked in early December and crisp in the tin until Christmas.

  • Total Time: 1 hour 35 minutes
  • Yield: 28 servings 1x

Ingredients

Scale
  • 1 3/4 cups all purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, at room temperature
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • Zest of 1 orange (about 1 tablespoon)
  • 2/3 cup whole almonds, toasted and coarsely chopped

Instructions

  1. Heat the oven to 350 degrees F and line a large baking sheet with parchment. Toast the almonds on a small tray for 8 minutes, until fragrant, then let them cool and chop coarsely.
  2. Whisk both flours, the sugar, baking powder, salt and cinnamon together in a large bowl.
  3. In a second bowl, whisk the eggs, olive oil, vanilla extract, almond extract and orange zest until smooth and slightly foamy.
  4. Pour the egg mixture into the flour and stir with a sturdy spoon until a shaggy dough forms. Fold in the chopped almonds. The dough will be stiff and a little sticky; that is correct.
  5. Divide the dough in half. With lightly floured hands, shape each half on the baking sheet into a log about 10 inches long and 3 inches wide, spaced well apart.
  6. Bake for 25 minutes, until the logs are golden, firm to the touch and just beginning to crack on top. Set the sheet on a rack and cool the logs for exactly 20 minutes; set a timer, because this window matters.
  7. Lower the oven to 300 degrees F. Move the warm logs to a cutting board and slice with a serrated knife, using a gentle sawing motion with no downward pressure, into slices about 1/2 inch thick. You should get about 14 slices per log.
  8. Lay the slices cut side down on the baking sheet. Bake for 10 minutes, flip each slice, and bake 8 to 10 minutes more, until dry to the touch and crisp at the edges.
  9. Cool completely on a wire rack before storing or serving. The biscotti crisp further as they cool, so judge them cold, not warm.
  • Author: Nora Ellis
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes

Nutrition

  • Serving Size: 1
  • Calories: 85
  • Sugar: 4
  • Sodium: 60
  • Fat: 3
  • Saturated Fat: 0
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 12
  • Fiber: 1
  • Protein: 2
  • Cholesterol: 13

Find it online: https://nourishtable.com/healthy-biscotti/