No matter who you are – your gender, your race, your income, your occupation – we all have one thing in common – holiday calories. Avoid them all you want, but eventually you are going to give in. The only thing you can do is eat healthier alternatives, such as choosing whole wheat over regular. If you are baking this holiday season, why not swap out all purpose flour for whole wheat flour? I did with these White Chocolate Gingerbread Biscotti. Imagine serving these healthified crunchy biscotti dipped in white chocolate that marries a classic Italian cookie with the taste of Christmas.
Whole wheat is a tricky ingredient for me. On one hand, I don’t mind eating it if I can’t tell. On the other hand, I hate whole wheat bread for sandwiches. Peanut butter and jelly sandwich on whole wheat? No thanks. When I studied in Ireland, my housemates and I shared bread. They were all into whole grain bread, so the grainier, the better. I tried so hard to go with it, but I couldn’t take it. It was too wheaty for me (plus all those seeds…) I ended up buying my own bread that semester.
When I first took a bite of the biscotti, I could taste the wheat, but it wasn’t a turn off. In fact, when paired with gingerbread, they became surprisingly addicting. I kept eating the broken pieces, but I had to wait until the next morning so I’d have enough to photograph!
In order to substitute whole wheat flour for all purpose, you have to tweak the ingredients a bit. I used this handy guide for some direction. I substituted whole wheat flour for all purpose and reduced the butter by 20% (in this case, 1 Tbsp).
I chose white chocolate because it complements gingerbread quite nicely plus the contrast in color really made the biscotti pop. Some may argue that these aren’t healthy because there is chocolate. I am not a nutritionist, so I can’t make any claims. However, right when I stirring in the white chocolate, I thought about using dried cherries (which of course I had none). If you don’t want to use chocolate, use dried fruit and opt for a simple drizzle rather than dipping into chocolate.
One thing about white chocolate is that it seizes (clumps up) much faster than regular chocolate. Even the slightest drop of moisture (even steam from a double boiler) can ruin it. I ended up microwaving small amounts of chocolate in the microwave at 15 second intervals at power 4 until melted.
Source: Adapted from Food.com