Whole Grain Biscotti Recipe

Name: Whole Grain Biscotti Recipe
Prep time: 20 min
Cook time: 45 min
Ingredients: 450g wholemeal flour; 225g almonds, chopped and toasted; 50g hazelnuts, chopped and toasted; 225g sugar; Pinch of salt; 1/2 tsp bicarbonate soda; Grated rind of one orange; Grated rind of one lemon; 125ml rapeseed oil; 4 egg yolks; 4 egg whites, stiffly beaten

Packed full of flavour and crunch

Prep Time

20 mins
Cook Time

45 mins
Serves

40
Cost Per Serving

Under 25p

Nutrition Per Serving

Calories139 kcal

Calories

Calories are a measure of the amount of energy in food and drink. Your weight depends on the balance between how much energy you consume and how much energy you use up. If you eat or drink more than you use you can gain weight. If you don’t eat enough you can lose it.
Saturates0.7g

Saturates

On average as a nation it seems we’re consuming too much saturated fat. Eating too much can increase your cholesterol, which is a risk factor for heart disease. Replacing saturated fats with unsaturated fats can help maintain healthy cholesterol levels, and reduce the risk of heart disease.
Fibre1.1g

Fibre

Fibre is classed as a carbohydrate and you should aim to eat 30g fibre each day. Eating plenty of fibre is good for your digestive health and is associated with a lower risk of heart disease, stroke, type 2 diabetes and some cancers.

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Ingredients

450g wholemeal flour
225g almonds, chopped and toasted
50g hazelnuts, chopped and toasted
225g sugar
Pinch of salt
1/2 tsp bicarbonate soda
Grated rind of one orange
Grated rind of one lemon
125ml rapeseed oil
4 egg yolks
4 egg whites, stiffly beaten

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Method

Combine the wholemeal flour, nuts, sugar, salt and bicarbonate of soda in a bowl with grated orange and lemon rind.
Add the rapeseed oil, the egg yolks and the stiffly beaten egg whites to the flour mixture. Mix lightly.
Divide the dough into four pieces and shape each into a barrel/log shape.
Place the rolls on a greased baking sheet.
Bake in the oven at 200°C/400°F for about 15 minutes.
Remove from the oven and allow to cool.
Cut the slightly cooled biscuits into thin diagonal slices about 1cm thick.
Replace the biscuits, upright on the baking tin, leaving a little space between them so that the heat from the oven dries the biscuits.
Return to an oven of 140°C for a further 20-30 minutes.
Remove from the oven and allow to cool.

Cooking Tips

These biscuits are particularly good with tea or coffee.