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{Whole Wheat} Gingerbread Biscotti
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
 

Whole Wheat Gingerbread Biscotti

Course: Dessert
Cuisine: Italian
Keyword: Whole Wheat Gingerbread Biscotti
Servings: 32 biscotti
Calories: 76 kcal
Author: Alyssa Brantley
Ingredients
  • 9 1/2 ounces approx 2 cups unbleached white whole-wheat flour
  • 2 tablespoons organic ground flaxseed
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 1/8 teaspoon freshly ground nutmeg
  • pinch cayenne pepper
  • 1/3 cup organic sugar
  • 1/3 cup packed light brown sugar
  • 1 large egg room temperature
  • 2 large egg whites room temperature
  • 1/4 cup organic coconut oil
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup chopped oat rolled date pieces
Instructions
  1. Preheat oven to 350F. Line a baking sheet with parchment paper or a SilPat. Weigh or measure flour into a medium sized bowl. Add flaxseed, baking soda, salt and remaining spices. Whisk or stir to combine.
  2. In the bowl of stand mixer (or large bowl to use with a hand-held mixer), combine sugars, egg, egg whites and coconut oil (better to be at room temperature and somewhat solid instead of melted or liquid).Beat on high speed for 2 minutes.
  3. Add vanilla and mix well until just combined.
  4. Adjust stand mixer to "stir" setting.Slowly add flour (in batches) and stir until just combined.Fold in chopped date pieces. (Or use a strong spatula and fold flour in batches, taking care not to over mix).
  5. Spray your hands with non-stick cooking spray (this is sticky dough) and divide the dough into two logs. Form each log to approximately 3" x 10". These logs don't spread that much (they will spread a bit though so make sure to space them appropriately)
  6. Bake for 28 minutes. Remove from oven to a wire rack and let cool for 10 minutes.
  7. Cut logs according to the photos to achieve 32 pieces {half, quarters and then each piece into half again and then again. Each Biscotti should be 1/2" thick Discard the very ends).
  8. Place all 32 cookies cut side down back on the baking sheet and bake at 350F for 10 minutes. Flip and bake on remaining side for an additional 10 minutes.
  9. Immediately remove cookies to a wire cooling rack and allow to fully cool before storing.
  10. Enjoy!
Nutrition Facts
{Whole Wheat} Gingerbread Biscotti
Amount Per Serving
Calories 76 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 41mg 2%
Potassium 31mg 1%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 4g
Protein 1g 2%
Vitamin A 0.1%
Calcium 1.2%
Iron 2.2%
* Percent Daily Values are based on a 2000 calorie diet.

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