One of the many drawbacks that came with quarantine was not being able to get my fave biscotti from a bakery across town.
Nothing too upsetting, considering that I could easily make them at home. Which is what I did. I mean, if there’s one thing that’s fairly easy to make at home is biscotti.
And this biscotti recipe is what I like to think as a hole in one recipe. I know what you’re thinking, “Mike, golf? Really?” I know I’m not the type.
I have to be honest for a moment: The thought of picking up golf has crossed my mind lately. For no other reason than it seems quite like a safe activity that can still be played during a pandemic. Outdoors setting, doesn’t require to share equipment, and it’s compatible with social distancing. Seems like a pretty square deal to me.
However, I still can’t get over the funny shoes, the no-cardio, and standing outside in the humidity for hours. So it’s still a no. A hole in one though? That I can relate.
But I diverge.
These biscotti are incredibly easy to make at home. They’re lightly sweet, perfectly crisp, and have just enough almond, cranberry, and vanilla to keep you coming back for more.
They keep for a week or up to two and they’re a real show off when you have people over, especially when you dunk them into some green tea or lean them against a bowl of vanilla ice cream.
Whole Wheat Almond Cranberry Biscotti Print this recipe!
Makes 2 dozen biscotti
1 cup whole wheat flour
¾ cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
2 large eggs
¾ cup brown sugar
3 tablespoons butter (or coconut oil), melted
1 cup dried cranberries
½ cup almonds, coarsely chopped
Preheat the oven to 350°F (175°C) and place a rack in the middle. Line a large baking sheet with parchment paper and set aside.
In a large bowl, sift together whole wheat flour, all-purpose flour, baking powder, and salt. Set aside.
In another bowl, beat the eggs with the sugar until pale and creamy, about 3 minutes. Beat in the melted butter (or coconut oil).
Combine wet ingredients with dry ingredients and gently fold with a spatula until combined. Stir in the cranberries and chopped almonds.
On the baking sheet, form the dough into two logs about 10 inches long and 3 to 4 inches wide.
Bake for 30 minutes, until slightly puffed, the top may also be slightly cracked.
Remove from the oven and let it cool for 10 minutes.
Transfer the baked logs to a cutting board. With a heavy, very sharp knife slice ½-inch thick slices. The best way to do this is in one pushing-down motion.
Place the slices on the baking sheet cut side down and bake for 10 minutes (flipping the biscotti at the 5-minute mark) until browned and crisp.
Remove from the oven and cool for a few minutes on the baking sheet before transferring the slices to a cooling rack.
Keep in an airtight container up to 2 weeks.
One biscotti yields 107 calories, 4 grams of fat, 17 grams of carbs, and 2 grams of protein.