Step 1

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Step 2

Using an electric mixer, beat the butter and sugar together until creamy.

Step 3

Add the eggs and vanilla extract. If you would like to add almond extract or anise extract, add it now. Mix until well combined.

Step 4

In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.

Step 5

Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.

Step 6

Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.

Step 7

Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.

Step 8

If desired, sprinkle the logs with turbinado sugar.

Step 9

Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.

Step 10

Let the logs cool on the baking sheet for 30 minutes.

Step 11

Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.

Step 12

Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.

Step 13

Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.

Step 14

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Step 15

Using an electric mixer, beat the butter and sugar together until creamy.

Step 16

Add the eggs and vanilla extract. Mix until well combined.

Step 17

In a medium bowl, whisk together the cocoa powder, all purpose flour, white whole wheat flour, baking powder and salt.

Step 18

Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.

Step 19

Mix in the chocolate chips and nuts, if using.

Step 20

Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.

Step 21

Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.

Step 22

Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.

Step 23

Let the logs cool on the baking sheet for 30 minutes.

Step 24

Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.

Step 25

Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.

Step 26

Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.

Step 27

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Step 28

Using an electric mixer, beat the butter and sugar together until creamy.

Step 29

Add the eggs, almond extract and vanilla extract. Mix until well combined.

Step 30

In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.

Step 31

Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.

Step 32

Stir in the chopped almonds.

Step 33

Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.

Step 34

Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.

Step 35

If desired, sprinkle the logs with turbinado sugar.

Step 36

Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.

Step 37

Let the logs cool on the baking sheet for 30 minutes.

Step 38

Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.

Step 39

Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.

Step 40

Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.

Step 41

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Step 42

Using an electric mixer, beat the butter and sugar together until creamy.

Step 43

Add the eggs, vanilla extract and orange zest. Mix until well combined.

Step 44

In a medium bowl, whisk together the all purpose flour, white whole wheat flour, baking powder and salt.

Step 45

Add the flour mixture to the mixing bowl and mix on low speed until combined, scraping down the sides of the bowl as needed.

Step 46

Mix in the dried cranberries.

Step 47

Divide the dough in half. Shape each half into a ball and then use your hands to shape each ball into a log that is about 8 inches long.

Step 48

Place the logs on the prepared baking sheet. Use your hands to flatten the dough logs until they are about 3/4-inch thick. Gently press the sides and ends of the logs to even them out and flatten them.

Step 49

If desired, sprinkle the logs with turbinado sugar.

Step 50

Bake for 20-25 minutes, until lightly golden and the center of the logs is almost firm and bounces back when touched.

Step 51

Let the logs cool on the baking sheet for 30 minutes.

Step 52

Use a sharp knife to cut the logs into biscotti shape, on the diagonal. Press straight down with the knife, rather than sawing.

Step 53

Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry. The centers of the cookies will be slightly soft and will crisp as they cool.

Step 54

Store biscotti in an airtight container at room temperature for 1-2 weeks or in the freezer for 3 months.