Nutty Biscotti
From otterpond 13 years agoIngredients
- * 1 1/2 cups All Purpose Flour shopping list
- * 1/2 cup Flax Meal shopping list
- * 3/4 cup Splenda Bakers Sugar shopping list
- * 1/2 tsp Cloves, Ground shopping list
- * 1/2 tsp Nutmeg, Ground shopping list
- * 1 tsp Double Acting | Baking Powder shopping list
- * 1/2 tsp Real Salt shopping list
- * 2 egg shopping list
- * 1/4 cup Extra Light Olive Oil shopping list
- * 1/4 cup Black Coffe shopping list
- * 2 tsp Pure Vanilla Extract shopping list
- * 1/2 cup Walnuts, Chopped shopping list
- * 1/2 cup Chopped Almonds shopping list
- * 1/2 cup Craisins Original Sweetened Dried Cranberries shopping list
How to make it
- # Preheat your oven to 300 F (aka 150 C).
- Sift the flour into a measuring cup to get your proper measure. I find there is a real difference in sifted and unsifted quantities and I am a strong believe in sifting.
- # In a good sized bowl, mix together oil and sugar until it is well blended. Now mix in the vanilla extract and then beat in the eggs.
- # Combine spices, salt, flour, and baking powder. Slowly stir this into the egg mixture. Mix in the cranberries and nuts by hand.
- # Divide your dough in half See Photo. Create two logs (about 12x2 inches) on a parchment paper lined cookie sheet. The dough will be sticky, so wet your hands with cool water. I put a cup of water on the table to make it convenient. I also used sheets of wax paper to roll the thing out, discarding and transferring to fresh. I didn't want to over handle the dough.
- # Bake for about 35 minutes in the preheated oven. When read the logs will be a light brown.
- # Remove from oven, and set aside to cool for approximately 10 minutes. Reduce the oven heat to 275 F (135 C).
- # Cut the logs on diagonal into 3/4 inch thick slices See Photo. Lay on their sides on parchment covered cookie sheet and bake about 8 to 10 minutes.
The logs
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Slices ready to pop in for final bake
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