How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Double Dipped Whole Wheat Almond Biscotti?

You need 14 ingredients. The key ingredients include: 3/4 cups Sugar, 2 whole Eggs, 1/2 cups Nonfat Greek Yogurt, 2 teaspoons Orange Zest, and more.

Is Double Dipped Whole Wheat Almond Biscotti suitable as snacks & appetizers?

Yes, Double Dipped Whole Wheat Almond Biscotti falls under the Snacks & Appetizers category and is a great choice for this type of meal.

How do I store leftover Double Dipped Whole Wheat Almond Biscotti?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Double Dipped Whole Wheat Almond Biscotti Recipe

Name: Double Dipped Whole Wheat Almond Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Sugar; 2 whole Eggs; 1/2 cups Nonfat Greek Yogurt; 2 teaspoons Orange Zest; 1 Tablespoon Orange Juice; 1-1/2 teaspoon Vanilla; 2-1/2 cups Whole Wheat Pastry Flour; 1 teaspoon Baking Powder; 1/4 teaspoons Sea Salt; 1 cup Honey Roasted Almonds (coarsely Chopped); 1 Egg White; 1 cup Chocolate Chips, Melted; 1 cup White Chocolate Chips, Melted; Sunflower Seeds, Diced Almonds Or Pistachios, Or Sprinkles If You Like

1

Preheat oven to 350 F. Place a Silpat mat or parchment paper on a large cookie sheet; set aside.

2

In a large bowl, combine the 3/4 cup granulated sugar and the eggs. Beat with an electric mixer on high speed for 2 to 3 minutes or until thick and pale yellow, scraping side of bowl frequently. Add Greek yogurt, orange zest, orange juice, and vanilla, beating on low speed until combined. Set aside.

3

In a medium bowl, combine 2 cups of the flour, the baking powder, and salt. Gradually add flour mixture to egg mixture, beating on low speed until combined. Gently fold in almonds, and the remaining 1/2 cup flour (if needed to help the dough come together).

4

Turn dough out onto a lightly floured surface; divide in half. Using lightly floured hands, shape each portion into an 8-inch-long loaf. Place loaves 3 to 4 inches apart on the prepared cookie sheet and flatten loaves slightly until each is about 2 inches wide.

5

In a small bowl, beat egg white with a fork until frothy. Brush over tops and sides of loaves.

6

Bake in the preheated oven for 25 to 30 minutes or until light brown and firm to the touch. Remove pan from oven. Cool on cookie sheet set on a wire rack for 15 minutes.

7

Reduce oven temperature to 300 F.

8

Transfer baked loaves to a cutting board. Using a serrated knife, cut each loaf diagonally into 1/2-inch-thick slices. Place slices back on the cookie sheet, cut side up. Bake for 8 minutes. Turn slices over; bake for 8 to 9 minutes more or until dry and crisp. Transfer cookies to wire racks; let cool.

9

Once cookies have cooled, dip the bottom half of each into the melted chocolate (milk or semi-sweet) and set back on the tray with the chocolate side up. Place tray in the fridge to harden, about 5 minutes. Once chocolate has firmed up; dip the other (top) side of each in the melted white chocolate, and top with candies or sprinkles if desired. Set them back on the tray with the white chocolate side up. Let them set up in fridge another 5 minutes.

10

Recipe adapted from Better Homes & Gardens (bhg.com recipe for Sweet Cherry Biscotti).

Double Dipped Whole Wheat Almond Biscotti

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