Whole Wheat Almond Biscotti

• 1/4 cup butter, softened (no substitute )
• 3/4 cup sugar
• 2 eggs or 3 large egg whites
• 2 teaspoons vanilla
• 1 teaspoon almond extract or 8 drops almond oil
• 1 1/2 cups white whole wheat flour
• 1/3 cup oat flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup whole almond, unblanched
• 1 cup dried fruits, chopped (figs, dates or apricots ) (optional) or 1 cup dark chocolate chips (optional)

1. In a large mixing bowl, beat butter, sugar and eggs on med. speed for 1 minute.
2. Add vanilla and almond extract and beat until combined.
3. Mix in almonds and dried fruits or chocolate chips ( if desired ).
4. Stir in combined flours, salt and baking powder.
5. Shape the dough in a 16-inch long log on a parchment paper lined cookie sheet.
6. Flatten the log, using wet hands, until about 2-inches thick.
7. Bake the log for 20 minutes in a 350u0b0F preheated oven.
8. Cool for 30 minutes.
9. Using a serrated knife, cut into 1-inch thick slices.
10. Bake slices in a 325u0b0F oven for 15 minutes.
11. Transfer to wire rack and let cool.
12. Store in an airtight container at room temperature for up to 2 weeks.
13. Note: You can skip the use of oat flour and use another 1/3 cup white whole wheat flour.

butter, sugar, eggs, vanilla, almond, whole wheat flour, flour, baking powder, salt, whole almond, dried fruits

Taken from www.food.com/recipe/whole-wheat-almond-biscotti-326283 (may not work)