Biscotti With a Persian Twist

READY IN: 1hr 10mins


  • 3
    cups flour (I used equal amounts of organic pastry flour and all purpose flour-will try this subbing 1 cup whole)
  • 1
    tablespoon baking powder (Yes, a Tablespoon!)
  • 12
    teaspoon salt
  • 34
    cup Agave, necar (or 3/4 cup of granulated sugar)
  • 34
    cup of smooth unsweetened applesauce (or apple butter)
  • 1 -3
    tablespoon oil (neutral tasting,I used coconut oil, Use more oil for softer biscotti, less oil for crunchier biscott)
  • 1
    teaspoon vanilla extract
  • 1
    teaspoon almond extract
  • For Sour Cherry and Almond Biscotti
  • 12
    cup tart cherries (sour)
  • 12
    cup almonds
  • For Cranberry Pistachio and Cardamom Biscotti
  • 12
  • 12
  • 1
    teaspoon ground cardamom


  • Preheat your oven to 325* F and lightly oil one large or two smaller cookie sheets.
  • In a large bowl, whisk together flours, salt, baking powder, and cardamom powder if using.
  • In another bowl, mix together the agave or sugar, applesauce, oil, and extracts. (Use more oil for a softer biscotti, less oil for a crunchier biscotti).
  • In thirds, gently add and stir sugar mixture into the flour mixture. Batter will be very thick. Add the nuts and fruits. Finish the mixing with your hands.
  • With floured hands, shape the dough into two 3-inch wide “logs” about 3/4 inch thick, with the ends squared off. (Measure if you have to; I did!).
  • Bake the logs for about 25 minutes. Remove from the oven, and cool on a wire rack. As they cool, drop the oven temp to 300°F.
  • Cool the logs on a rack for 15 minutes. Cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices.
  • Place the slices cut side down on the cookie sheets and bake for 5-10 minutes more.
  • Turn the slices over and cook 5-10 minutes more, or until golden on bottom. NOTE: The biscotti might look under-cooked. They almost certainly are not. They will harden up as they sit.
  • Cool on racks, then store in an airtight container for up to two weeks.