I was intrigued by one comment on my biscotti recipe. What about using whole grain flour instead of all-purpose flour? Well, since I am not a professional chef, the only way I can do is to experiment… and the experiment was successful indeed! So here you are the whole wheat biscotti with pecans.
I followed exactly the same steps of my biscotti recipe, but I halved the quantities. After I had mixed all ingredients, the dough was still too sticky. So I added whole wheat flour one tablespoon at the time until the dough was smooth enough. At the end, I added 5 tablespoons more flour! So, for the quantities in the original recipe, about 75 g (10 tablespoons) more whole wheat flour are needed. It was so much fun! So please share your experience after you try my recipes. I am willing to do other experiments for you!
I also baked the cocoa biscotti with pistachios I highly recommended in the original recipe!
Here are some tulips… I thought spring would not come to Finland. However, it is just around the corner!
Happy spring everyone!