Whole Wheat Almond Biscotti - cooking recipe

Ingredients

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)

Preparation

In a large mixing bowl, beat butter, sugar and eggs on med. speed for 1 minute.
Add vanilla and almond extract and beat until combined.
Mix in almonds and dried fruits or chocolate chips ( if desired ).
Stir in combined flours, salt and baking powder.
Shape the dough in a 16-inch long log on a parchment paper lined cookie sheet.
Flatten the log, using wet hands, until about 2-inches thick.
Bake the log for 20 minutes in a 350\u00b0F preheated oven.
Cool for 30 minutes.
Using a serrated knife, cut into 1-inch thick slices.
Bake slices in a 325\u00b0F oven for 15 minutes.
Transfer to wire rack and let cool.
Store in an airtight container at room temperature for up to 2 weeks.
Note: You can skip the use of oat flour and use another 1/3 cup white whole wheat flour.