Biscotti days were long ago for me...but, after having a conversation about preferred biscotti texture with someone...I decided (since I typically can't stand biscotti I taste in most coffee shops) to bring mine back around!!

Ingredients
1cup whole wheat flour (my only "healthify" of this entire recipe. feel free to use regular flour)
3/4cup brown sugar (light or dark is fine)
3/4cup raw sugar
2 eggs
1/2tsp ground cinnamon
1/2tsp baking powder
1/2tsp almond extract
1/2tsp vanilla extract
zest of 1/2 orange
1/4cup dried cranberries
1/4cup roasted pistachios (salted if you like the sweet/salty combo!)

Preheat oven to 350F. In a large bowl, mix together flour, sugars, cinnamon, cranberries, pistachios and baking powder with a fork, until well mixed. In a small bowl, beat eggs with vanilla and almond extracts, then mix in zest of the orange. You'll be adding about 3/4 of this mixture to the dry ingredients, although not exact. The best bet here is to add 1/2 of the wet to the dry mixture and start working it with your hands until a dough starts to form. If it is too flaky (picture biscuit dough, not quite sticking together), add a little more of your egg mixture. You want just enough moisture to form a log with some ease. Transfer your dough to a parchment-lined baking sheet, and form a long log, about 3/4 inch high and 4 inches wide. Use the remaining egg mixture as an egg wash to coat your log! Bake for 30-40 minutes...it is important to keep an eye on it, and remove from the oven when it's a nice golden brown, with a crisp exterior. 
Transfer to a cooling rack and allow it to cool for about 15 minutes. Don't let it harden up all the way, or it'll just break apart when you go to slice it. You want it to be still a little warm, sort of pliable, so you can slice it with ease. Cut on a diagonal, with slices about 1/2 inch each. You should have about 15 (give or take a couple) Then lay on their sides and put back in the (now turned off) oven, keeping the door closed so there's a mild heat and a very dry environment. This will allow the cookies to crisp up! Check them in 30 minutes or so. If they're not quite crisp, turn them over and keep them in there a while longer. From here out, it's really about personal preference, and how thick the slices were. I like mine really reaaaaaaaaly crispy, so I can dip in my morning coffee and enjoy how the sweet biscotti soaks in the rich flavor of the pour over I just brewed. Because of that, I'll even leave them in the oven for a couple of hours to ensure they've really dried out. Enjoy with your favorite brew, and store the rest in an airtight container, and you should have some goodies for a couple of weeks (unless you or someone you love devour them sooner!)

MACROS
Protein 2g
Carbs 21.5g
Fat 1.3g

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