I am constantly brainstorming ways to make traditional recipes healthier, while being careful not to sacrifice taste. Italian biscotti are already on the healthier side as far as cookies go, but with just a few ingredient tweaks and swaps, they are now even healthier (and tastier too)! For this version, I substituted whole wheat flour for white flour, reduced the sugar in half, and added a teaspoon of vanilla for some extra kick!
The result is, an easy to make, crunchy but still slightly moist, healthy and delicious cookie! It’s perfect with a morning cup of coffee, as an afternoon pick me up or a late night snack.
Whole Wheat Italian Biscotti
Yields 1 log (approximately 12 large cookies).
- 2 cups whole wheat flour
- 3 eggs
- 1/2 cup sugar
- 1/2 stick butter, melted
- 2 tsp baking powder
- 1 tsp vanilla
Preheat oven to 350 degrees. Melt butter and let cool. Once cooled, mix eggs sugar, baking, powder and vanilla into a bowl. Continue to mix and slowly add in butter a little at a time. Create a round well with the flour, and slowly add mixture into the well. Slowly stir the mixture in the well with two fingers until it turns into a dough like texture.
Knead the dough and form it into a 12 inch log (*Optional: sprinkle some extra sugar on top of the log before baking). Place log onto a cookie sheet lined with wax paper, and bake for 30 minutes. Remove the log from the oven and let cool for about 1 hour.
Using a serrated knife, diagonally cut the log into 1 inch angled slices, and place back into the oven at 350 degrees for about 10 minutes (or until the inside of the cookies have hardened.) *Note*Pictured are two logs because I doubled this recipe when I made it.
What do you do to make a recipe healthier without sacrificing taste?