Name: Whole Wheat Almond Biscotti recipe by Himanshu Taneja at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 20
Ingredients: 1 3/4 cups plain Flour; 1 1/2 cups whole-wheat Flour; 1 1/2 tsp Bbaking powder; 100 gm Butter softened; 1 1/4 cups light brown Sugar; 1/4 cup Honey; 1 tbsp finely grated Lemon zest; 3 Eggs; 1 Vanilla bean seeds scraped; 1 cup whole Almonds

Ingredients Serving: 20

1 3/4 cups plain Flour
1 1/2 cups whole-wheat Flour
1 1/2 tsp Bbaking powder
100 gm Butter softened
1 1/4 cups light brown Sugar
1/4 cup Honey
1 tbsp finely grated Lemon zest
3 Eggs
1 Vanilla bean seeds scraped
1 cup whole Almonds

Instructions

Cream butter and sugar. Add honey, lemon zest and vanilla bean seeds and beat on medium speed until pate and fluffy. Add 1 egg at a time and beat until combined.
In a bowl combine flours and baking powder. Add this to butter mixture and combine well by scrapping the sides.
Using spatula fold in almonds and wrap dough with plastic cling. Leave it in fridge for 1 hour.
Dust the rolling surface with flour and transfer the dough onto it. Divide the dough into half and using your hands gently roll each half into 2 by 15 inch long.
Place this on parchment line baking tray. Leave this in fridge for ½ hour.
Preheat your oven at 160C. Place the baking tray in the oven and bake for 35 minutes or until logs are slightly firm and turn pale golden.
Take logs out of oven and reduce heat to 150C. Leave logs to cook enough to handle.
Cut logs into ½ inch thick slices by transferring them onto cutting board.
Place them flat side down on baking sheet and bake for 35-40 minutes or until golden. Leave to cool.

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