Whole wheat biscotti, packed with dark chocolate, almonds, and dried cherries, deliver the perfect mix of crunch and flavor. With a hint of cardamom, they’re just what your coffee break (or late-night snack) needs.
Here is Why This Whole Wheat Biscotti Recipe Works
Packed with Good Stuff: Dark chocolate, almonds, and dried cherries make these cookies a perfect mix of crunchy, chewy, and chocolaty goodness.
Twice-Baked for Perfection: That second bake gives you the signature biscotti crunch that’s sturdy enough for dunking (or just munching straight up).
Customizable: Swap in your favorite mix-ins… cranberries, white chocolate, or whatever else you’re craving. It’s your biscotti, your rules.
Make Ahead Magic: Shape the dough, chill it, and bake when you’re ready. Perfect for planning ahead or just pretending you’re more organized than you are.
If you like this recipe, I’m sure you will like our almond biscotti.
The Ingredients
- Fridge: Butter, eggs
- Pantry: Granulated sugar, whole wheat flour, old-fashioned rolled oats, chopped dark chocolate, almond slivers, dried cherries
- Pantry seasonings: Baking powder, cardamom, salt
- Baking essentials: Pure vanilla extract
Variations
Dark Chocolate Orange Biscotti: Swap the dried cherries for orange zest-infused dried cranberries and add ½ teaspoon of orange extract for a bright citrus twist.
Whole Wheat Cranberry Almond Biscotti: Replace the dark chocolate with white chocolate chunks and swap dried cherries for dried cranberries.
Pistachio Apricot Biscotti Biscotti with Whole Wheat: Substitute almond slivers with ½ cup of chopped pistachios and replace dried cherries with diced dried apricots.
You will also love our cranberry pistachio biscotti.
Tips for Success
- When slicing the logs, a sharp, serrated knife will help you make clean cuts without crumbling the biscotti.
- Don’t skip the second bake. This is where the biscotti get their signature crunch. If you like them softer, bake for a shorter time, but don’t skip this step entirely.
- The dough can be sticky, so lightly dampened hands will make it easier to shape the logs.
- Leave at least 3 inches between them on the baking sheet, as they will spread slightly during the first bake.
- Let the logs cool for about 15–20 minutes before slicing.
Storage
On the Counter: To keep your biscotti fresh and crunchy, store them in an airtight container at room temperature for up to two weeks. Make sure they are completely cool before storing to prevent moisture from softening them.
Freezing: Biscotti freeze beautifully! Place the cooled biscotti in an airtight freezer-safe bag or container. They’ll keep well in the freezer for up to three months.
Biscotti with Whole Wheat Flour
These biscotti are the perfect excuse to eat cookies for breakfast—crunchy, chocolaty, and just sweet enough to feel fancy. Plus, they’re easy to make and totally customizable. What’s not to love?
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Whole Grain Almond Biscotti with Chocolate and Cherries
Ingredients
- 6 tablespoons butter softened (85 grams)
- ⅔ cup granulated sugar 135 grams
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1-¾ cups whole wheat flour 198 grams
- 1-½ teaspoons baking powder
- ½ teaspoon cardamom
- ¼ teaspoon salt
- ½ cup old-fashioned rolled oats 45 grams
- ½ cup chopped dark chocolate
- ½ cup almond slivers 57 grams
- ½ cup dried cherries 75 grams
Instructions
- Line a large cookie sheet with parchment paper and preheat the oven to 350°F.
- In a medium-sized bowl, beat together the butter, sugar, and vanilla until smooth and creamy.
- Mix in the eggs one at a time until well combined. Don’t worry if the mixture looks a little curdled—that’s totally normal.
- Place a sifter over the bowl and sift the flour, baking powder, cardamom, and salt into the batter. Mix until just combined. Stir in the oats, chopped dark chocolate, almonds, and dried cherries.
- Divide the dough into two equal pieces. Place them on the prepared baking sheet and shape each into a log about 12 inches long. Space the logs at least 3 inches apart. Flatten and smooth the tops with wet fingers until they are about ¾ inch thick.
- Slide the pan into the oven and bake for 23 to 25 minutes, or until the logs start to brown around the edges. Let them cool on the pan for about 10 minutes. While they cool, drop the oven temperature to 325°F.
- Once the logs have cooled for 15 to 20 minutes, grab a sharp knife and cut them into slices about ½ to ¾ inch thick.
- Arrange the slices cut-side down on the baking sheet, keeping them close but not touching. Bake for another 25 minutes, until the edges are lightly golden brown.
- Let the biscotti cool on the pan before storing. They’ll crisp up as they cool, so resist the urge to sneak a bite too soon (or don’t, I won’t judge). Store them in an airtight container at room temperature for up to two weeks.
Notes
- Use a sharp, serrated knife for clean cuts, and slice gently to prevent the biscotti from crumbling.
- The second bake is key for that signature crunch. If you prefer softer biscotti, bake for a slightly shorter time during the second bake.
- The biscotti dough can be shaped into logs, wrapped in plastic, and refrigerated for up to 24 hours before baking.
- If you want smaller, shorter biscotti, shape the dough into 4 narrower logs.
- Feel free to customize! Swap dried cherries for cranberries or use white chocolate instead of dark chocolate.
