Can you make biscotti with wheat flour?

I've made them with a mix of flours and cornmeal--it keeps them a little easier to eat, more crumbly than totally hard! http://www.food52.com/recipes/9630_apricot_hazelnut_biscotti

I've not done this but would definitely try whole wheat pastry flour. It's got a more similar texture to AP flour than does regular whole wheat and isn't overly flavored in any way as are flours like ceci, chestnut and so forth. I use 100% ww pastry flour in my muffins all the time. good luck!