Whole Wheat Cookies

Name: Whole Wheat Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 40
Ingredients: Whole grain flour 3 cups; Butter cold 0.67 cup; Muscovado sugar 0.67 cup; Lemon peel 1; Eggs (approximately 2) 3.9 oz

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Calories per serving

Vegetarian

Energy Kcal 75
Carbohydrates g 9.7
of which sugars g 4
Protein g 1.4
Fats g 3.4
of which saturated fat g 1.9
Fiber g 0.8
Cholesterol mg 19
Sodium mg 5

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Makes: 40
Cost: Low
Note + 1 hour of dough resting

PRESENTATION

Whole wheat biscotti have a special place in Italian breakfast traditions, especially for folks who want something hearty and more wholesome. In many Italian bakeries, you’ll find these whole wheat biscotti lined up next to the classic almond ones. And you know what? They’re different with their rustic look and rich, nutty aroma. Switching to whole wheat flour brings all the good stuff—the bran and germ—meaning you’re getting more fiber and nutrients in every crunchy bite. Really good stuff.

There’s something satisfying about biting into one of these twice-baked cookies and noticing that deep, toasty flavor from the wheat. Muscovado cane sugar is the secret here: it gives a strong, almost caramel scent that makes these biscuits smell amazing as soon as you open your cookie tin. For real. With whole grain biscotti, you get that Italian cookie shape and crispness, but the taste is a little earthier, and the sweetness more mellow than regular sugar would give you.

Many Italians love pairing these healthy biscotti with a cup of coffee, some creamy milk, or a warm mug of tea in the morning. These cookies are just crisp enough to dunk but won’t fall apart in your drink—perfect for a slow breakfast or a snack at work. Keeping them fresh matters; whole wheat flour makes them a bit more fragile than the white flour ones, so stashing them in a tin box is smart to maintain that crunchy texture. Seriously good.

Italian home bakers are all about making breakfast better, and whole wheat biscotti are a great way to enjoy the trend of rustic, wholesome pastries. Compared to the usual almond biscotti, these have a fuller, more earthy flavor. And listen, they pair well with other whole wheat treats like crostini or rustic tarts. Italian families love sharing a batch, whether it’s for breakfast or a snack on the go, because these cookies are all about enjoying simple, tasty food together. They are not just a treat; they’re a little slice of Italian culture and tradition right at your table. And the sauce? Pretty much.

How to prepare Whole Wheat Cookies

To prepare whole wheat cookies, start by making the dough: place the whole wheat flour 1, muscovado sugar 2, and cold refrigerator butter cut into cubes 3 in a mixer.

Blend everything until you get a crumbly mixture 4, then transfer it to a work surface. Add grated lemon zest 5 and lightly beaten eggs 6.

Start kneading quickly with your hands (7-8) just long enough to obtain a uniform dough 9, but without warming the dough too much.

Then wrap it in plastic wrap 10 and let it rest in the refrigerator for 1 hour. Then lightly flour the work surface and roll out your dough 11 until you get a thickness of about 0.4 inches 12.

At this point, use a cookie cutter with a diameter of 2 inches to cut out your cookies 13 and transfer them to a baking tray lined with parchment paper, using a spatula 14 and spacing them slightly apart. Once the entire tray is filled 15, bake the cookies in a preheated static oven at 338°F for 15-17 minutes (you can try baking in a convection oven, also at 338°F, for about 12 minutes).

Once baked, remove them from the oven 16, wait a few minutes, and transfer them to a wire rack 17 to cool completely. Meanwhile, quickly knead the leftover dough scraps and continue preparing the remaining whole wheat cookies to then bake them as previously indicated; in total, you will obtain about 40 cookies. All that's left is to serve them for breakfast or a snack 18!

Storage

Being made entirely with whole wheat flour, these cookies tend to absorb a lot of moisture; once cooled, they should be stored in a tin box for 2-3 days at most; otherwise, they may lose their crispness! The dough can be frozen raw, wrapped in plastic, for about 1 month and thawed when ready to make the cookies!

Advice

Use the aroma you love most for these cookies... vanilla, orange, or cinnamon, what will you choose?

Curiosity

Whole wheat flour is a type of flour that preserves all the properties of the grain because it does not undergo the refining process, which is primarily responsible for the loss of nutrients, fiber, and valuable minerals as it deprives the grain of two very precious parts: the germ and the bran.

However, not all that glitters is gold: when purchasing, pay attention to the label and always choose 100% whole wheat flour, because even if the product is labeled as "whole wheat flour," it could be white flour with added bran: it usually looks very white with some darker specks, which is the bran.

For the translation of some texts, artificial intelligence tools may have been used.