Authentic, crunchy biscotti made perfectly for dunking into your best cup of coffee.
1 2/3cupwhole wheat pastry flourwhisk before measuring
1teaspoonpure vanilla extract
1teaspoonpure almond extract
1/2cupgranulated sugar or coconut palm sugar
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.
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.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com