This easy whole wheat double chocolate biscotti recipe is something to write home about. Every year in the cooler months we make this and it is ALWAYS gone within one dessert! Even when I double-batch it, I can’t seem to keep it around! And there is a reason for that… IT IS delicious!
When I started really investing time 10 years ago, into creating whole food and whole grain dishes… It was really hard to find recipes that were both wholesome and tasted just like the comfort food or dessert we loved.
As the years have gone by, I have found that MANY recipes can work with the right whole food or whole grain ingredients and they can taste and make you feel WAY better after consumption.
I am happy to say, this recipe meets it all! So to all my chocolate lovers out there! This is a must-try!
If you like chocolate, you will more than likely LOVE this double chocolate biscotti recipe! So, let’s get into it!
Can this Easy Whole Wheat Double Chocolate Walnut Biscotti use all-purpose flour?
Can you use all-purpose flour? Yes! Do I recommend staying away from all-purpose flour as much as possible? Also yes.
As always, if it is all you have on hand, then go for it!
I always like to leave the difference between freshly milled whole grains and refined grains in posts like this. It is really important to do your own research on any ingredient you use if that is important to you.
I hope this breakdown is beneficial to you!
Whole Grains Vs. Refined Grains – What’s The Difference?
Refined Grains
- Refined Grains strip bran and germ layers.
- Refined Grains are stripped out of most of their fiber, healthy fats, and many vitamins and minerals.
- Refined grains are generally “enriched.” Enriched flour is flour sprayed with vitamins and other nutrients to replace the nutritional value lost when the bran and germ are removed.
Whole Grains
- Whole Grains retain all three layers of the grain; the bran, germ, and endosperm.
- Whole Grains are high in fiber
- Whole Grains are loaded with essential vitamins that support a healthy metabolism, and brain health, and can help regulate blood sugar levels.
- Whole Grains are gentle on the digestive system.
What kind of whole grain to use?
In most desserts, we have found soft wheat is our favorite. It gives the textures you would be used to if you were using refined flours. For us, we can’t even tell the difference anymore.
Well, except we don’t feel terrible after eating it!
Easy Whole Wheat Double Chocolate Walnut Biscotti Recipe
Ingredients
- 2 c soft white wheat
- 1/2 c Unsweetened cocoa powder
- 1 t Baking soda
- 1 t Salt
- 6 Tbs. butter softened to room temperature
- 1 cup. Raw Dehydrated Cane Sugar
- 2 large eggs
- 1/2 tsp. vanilla extract
- 1 cup. walnuts chopped
- 3/4 cup. Semisweet chocolate chips
- 1 Tbs. Powder sugar
Instructions
- Preheat oven to 350ºF
- In a medium bowl, whisk together dry ingredients flour, cocoa powder, baking soda, and salt.
- In another bowl with an electric mixer beat together butter and granulated sugar
- until light and fluffy.
- In a large bowl, add eggs and beat until combined well. Stir in the flour mixture to form a stiff dough.
- Fold in walnuts and chocolate chips.
- Place parchment paper on a baking sheet. And with floured hands and a lightly floured surface, form dough into two slightly flattened log shape, each 12 inches long and 2 inches wide logs. Place them on your prepared baking sheet and sprinkle them with confectioner sugar.
- For the first bake, bake logs for 35 minutes, or until slightly firm to the touch.
- Cool biscotti on a baking sheet for 5 minutes. On a cutting board, using a sharp knife, cut biscotti diagonally into 3/4-inch slices.
- For the second bake, place slices of biscotti, cut sides down, on the baking sheet, and bake until crisp, about 10 minutes.
- Let cool on a wire rack until completely cooled.
Notes
What type of sugar is best?
Dehydrated organic raw cane sugar is our favorite, as the raw cane juice itself has some great benefits! Of course as with anything you have to be careful and not overuse it, but this has been a great replacement for the refined white sugars you will find in the stores.
You can use coconut sugar, the flavor will definitely be a little different though. Not bad but, different. If that is what you prefer it won’t ruin this easy biscotti recipe
Salted or Unsalted Butter?
You can use either… This is another one of those items that you just use what you have on hand.
If you use unsalted butter, just add about 2 pinches of sea salt to your easy whole wheat double chocolate biscotti recipe on top of the salt amount originally called for in the recipe.
Are the walnuts optional?
Yes, yes they are! I have a short person in my house, who would not be sad if she never had to taste another nut again.
That being said, we have skipped the nuts in multiple recipes for that purpose, and this recipe won’t lack taste if you need to do that as well!
Can I use white chocolate chips in this recipe?
You can use whatever type of chip suits you! White chocolate chips can make a great substitution. As a chocolate lover, I prefer the rich chocolate flavor through and through.
However, if you want the adventure of trying to add a different flavor chip, go for it! You’re the baker here.
Easy Whole Wheat Double Chocolate Walnut Biscotti Recipe
Ingredients:
2 c soft white wheat
1/2 c Unsweetened cocoa powder
1 t Baking soda
1 t Salt
6 Tbs. butter softened to room temperature
1 cup. Raw Dehydrated Cane Sugar
2 large eggs
1/2 tsp. vanilla extract
1 cup. walnuts, chopped
3/4 cup. Semisweet chocolate chips
1 Tbs. Powder sugar
Instructions:
Preheat oven to 350ºF
- In a medium bowl, whisk together dry ingredients flour, cocoa powder, baking soda, and salt.
- In another bowl with an electric mixer beat together butter and granulated sugar
- until light and fluffy.
- In a large bowl, add eggs and beat until combined well. Stir in the flour mixture to form a stiff dough.
- Fold in walnuts and chocolate chips.
- Place parchment paper on a baking sheet. And with floured hands and a lightly floured surface, form dough into two slightly flattened log shape, each 12 inches long and 2 inches wide logs. Place them on your prepared baking sheet and sprinkle them with confectioner sugar.
- For the first bake, bake logs for 35 minutes, or until slightly firm to the touch.
- Cool biscotti on a baking sheet for 5 minutes. On a cutting board, using a sharp knife, cut biscotti diagonally into 3/4-inch slices.
- For the second bake, place slices of biscotti, cut sides down, on the baking sheet, and bake until crisp, about 10 minutes.
- Let cool on a wire rack until completely cooled.
Stand Mixer Instructions:
To your stand mixer bowl add your wet ingredients, and with your whisk attachment beat until combined well on medium speed.
On low speed, slowly add your prepared flour mixture to the wet ingredients.
With paddle attachment on low speed, fold in walnuts and chocolate chips.
*Follow printable instructions for the rest of the process.
Best ways to enjoy this easy whole wheat double chocolate walnut biscotti
- As a dessert!
- Morning coffee, afternoon coffee, biscotti just go well with a cup of coffee!
- Hot Chocolate
- Tea
- Warm milk or cold milk!
There is no wrong way to enjoy this dark chocolate biscotti treat.
How to store your Easy Whole Wheat Double Chocolate Walnut Biscotti
Whole wheat biscotti has a pretty good shelf life. To avoid breaking your pieces though, be careful when storing them.
If you plan to use your whole wheat biscotti sooner rather than later, just store it in an airtight container.
If you want to bake it ahead, it freezes well. You can stick it in large ziplock bag to store, or keep it in a container and set it in the freezer. You can freeze it for about a month and it still tastes great.
That is it! If you enjoyed this recipe, you will want to check out the recipes below!
SOFT EASY WHOLE WHEAT GINGERBREAD COOKIE RECIPE
THE MILLION DOLLAR COOKIE RECIPE
Leave a Reply