Description
For christmas, mom gave me a new cookbook (what else!) of biscotti recipes. This one intrigued me as it uses whole wheat rather than white flour and brown sugar rather than white. Though i have not yet made these, thought it was worth sharing.
Ingredients
- Walnuts
- Butter
- Light Brown Sugar
- Eggs
- Vanilla Extract
- Whole Wheat Flour
- Baking Powder
- Salt
- Cinnamon
- Ground Cloves
- Ground Ginger
- Ground Allspice
- Dried Apricots
Instructions
- Preheat oven to 325f
- Place nuts on a baking sheet in a single layer
- Bake nuts for 8 to 10 minutes, until golden brown and aromatic
- Remove from oven and let cool
- Chop into hearty sized pieces
- Cream butter and sugar in a large mixing bowl until light and creamy
- Add in vanilla extract and eggs
- In a separate bowl sift together the flour, baking powder and spices
- In a third bowl, sprinkle a tablespoon of the flour mixture on top of the dried fruit and mix together
- Combine the rest of the flour into the butter, sugar and eggs
- Fold in the fruit and nuts by hand
- Divide the dough into two
- On a greased, sprayed or lined cookie sheet place half the dough spreading out into a log 1 / 2 inch high, 1 1 / 2 inches wide and about 14 inches long
- Repeat with second log allowing space between for the two logs to expand
- Bake in the middle section of the oven for 25 minutes or until lightly browned
- Let sit for a minute then remove to a rack for 5 minutes
- Place logs on cutting board and using a serrated knife cut log into 1 / 2 inch pieces at a slight angle
- Place the slices back onto the cookie sheet cut side up
- Bake an additional 10 minutes
- Allow cookies to completely cool before storing in a tightly covered tin
- Stored well biscotti will last for a week or two