Hazelnut Almond Biscotti
Authentic, crunchy biscotti made perfectly for dunking into your best cup of coffee.
Servings 0 Approx. 22 to 24 biscotti
Ingredients
- 1 2/3 cup whole wheat pastry flour whisk before measuring
- 1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1/2 cup granulated sugar or coconut palm sugar
- 1/3 cup whole hazelnuts
- 1/3 cup whole almonds
- 1/4 cup dried cranberries
- 1/4 cup golden raisins
Instructions
- Preheat your oven to 300 degrees.
- Line a baking sheet with parchment.
- In a large bowl, whisk together the flour, baking soda and salt. Set aside.
- In a medium bowl, whisk together the eggs, vanilla extract, almond extract and sugar until a bit fluffy.
- Pour the egg mixture over the flour mixture. Add the nuts, cranberries and raisins. Mix to combine.
- Divide the dough in half. On a floured surface with floured hands, roll the halves into two logs about 12 inches long. The dough will be sticky, so keep your hands floured.
- Place the logs onto the baking sheet and bake for 35 minutes.
- Remove from the oven and cool on a baking rack for just 10 minutes.
- Slice the logs diagonally into 1/2 inch slices. Place the slices back onto the baking sheet. You may need an additional sheet as well.
- Bake the biscotti at 300 degrees for 20 to 25 minutes.
- Remove from the oven and allow to cool completely on a baking rack.
Notes
To make these gluten-free: Substitute the whole wheat pastry flour with an all-purpose gluten-free flour and increase the flour to 2 cups. To create a crunchy biscotti, place a baking rack on top of a baking sheet and bake the sliced biscotti on that for 20 minutes.