{Whole Wheat} Gingerbread Biscotti

Step 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.

Step 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.

Step 3

Add vanilla and mix well until just combined.

Step 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).

Step 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)

Step 6

Bake for 28 minutes. Remove from oven to a wire rack and let cool for 10 minutes.

Step 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).

Step 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.

Step 9

Immediately remove cookies to a wire cooling rack and allow to fully cool before storing.

Step 10

Enjoy!