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Italian Biscotti

Yes, you read right--biscotti. Now, I know what you're thinking; how can you make biscotti without tons of eggs? Well, frankly, I threw out a lot of cookie batter before I got this one right. All I can tell you is to try them; you'll like them. They are a delight with a cup of good, strong demitasse.

Ingredients
3 cups whole wheat pastry flour
1/2 cup brown rice syrup
2 tablespoons coconut sugar
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/3 cup avocado oil
1/4 cup unsweetened almond milk
1 teaspoon pure vanilla extract
3/4 cup pistachios, slivered
¾ cup unsweetened dried cranberries

Directions
Combine all the dry ingredients and mix in the wet, using almond milk as needed. Fold in the pistachios and cranberries. You should end up with a stiff, kneadable dough that is soft but not sticky. 

Preheat oven to 350o and line a cookie sheet with parchment. Divide the dough into 2 equal pieces and shape into 2 logs about 3 inches wide, 1 inch high and long enough to almost equal the length of the cookie sheet. Bake for about 20-25 minutes until golden brown and firm to the touch.
 
Remove from the oven and slice into 1-inch wedges while still warm. Place the wedges back on the cookie sheet, sliced side up and return to the oven for 5 minutes; turn them to the other cut side and bake for 5 minutes to crisp the biscotti. Makes about 2 dozen.



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