Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Whole-Wheat Lemon Biscotti 3.3 (26) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Yield: 40 Biscotti can be stored at room temperature for up to one week. Ingredients 1 ¾ cups all-purpose flour, plus more for surface 1 ½ cups whole-wheat flour 1 ½ teaspoons baking powder 4 ounces (1 stick) unsalted butter, softened 1 ¼ cups sugar ⅓ cup honey 1 tablespoon finely grated lemon zest ¾ teaspoon sea salt 3 large eggs 1 tablespoon pure vanilla extract 1 tablespoon pure almond extract 1 cup whole almonds Directions Combine flours and baking powder. Beat butter, sugar, honey, lemon zest, and salt with a mixer on medium speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla and almond extracts. Working in batches, add flour mixture to butter mixture, scraping down sides of bowl after each addition. Fold in almonds with a rubber spatula. Wrap dough in plastic. Refrigerate until firm, about 1 hour. Transfer dough to a floured surface. Divide dough in half, and roll each half into a 2-by-15-inch log. Transfer to a parchment-lined baking sheet, spacing about 6 inches apart. Refrigerate until firm, about 30 minutes. Preheat oven to 325 degrees. Transfer baking sheet to oven. Bake until logs are slightly firm and pale golden, about 35 minutes. Remove logs from oven, and reduce heat to 300 degrees. Let logs stand until cool enough to handle. Transfer to a cutting board. Cut logs on the bias into 1/2-inch-thick slices, returning to baking sheet, flat side down, as you work. Bake until golden, 35 to 40 minutes more. Let cool on sheet. (Biscotti can be stored at room temperature for up to 1 week.) Print