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.
- 2⁄3 cup walnuts or 2⁄3 cup pecans
- 1⁄2 cup butter
- 1 cup packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2 teaspoons cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground allspice
- 3⁄4 cup chopped dried apricots (or a combination of all three) or 3⁄4 cup dates (or a combination of all three) or 3⁄4 cup fig (or a combination of all three)
- Preheat oven to 325°F
- 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. (This helps to keep the fruit from clinging together in a lump).
- 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. (Keep your ends a little squared off so you don't have itty bitty dried cookies from the end.) 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 (also at 325 degrees). 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 (45 degree) 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.