I'm a huge biscuit fan and my mom had a household rule that if we wanted sweets and desserts we had to bake them ourselves. I try to stick to that rule especially now that I'm an adult. After all, it's wayyy harder to resist those store-bought biscuits now that I can make my own grown-up decisions. My solution to my cookie cravings is not just to bake, but to bake fancy biscuits!
Although this recipe doesn't have a bunch of sneaky nutrients, I do like to use some whole wheat or spelt flour to make this treat a bit more nutrient-rich. I also like to remember that sometimes the key to leading a nutritious lifestyle is to let yourself have a treat every once in a while. I find that the biscotti are a great treat because I don't have more than 2 at a time and I always really appreciate them.
Biscotti are super delicious and great for dipping in tea. I promise you'll feel very fancy as you dip this delectable treat in your afternoon tea!
- 1/2 cup of butter
- 1 cup of sugar
- 2 eggs
- 1 tsp vanilla
- the zest of 1 orange
- 1 1/2 cups of flour all purpose flour
- 1 cup of whole wheat or spelt flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup sliced almonds
- 3/4 cup dried cranberries
- 1 egg white
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream together the sugar and the butter, and then add in the eggs one at a time and mix fully.
- Mix in the vanilla extract and the zest of one orange.
- In a separate bowl combine the flour, baking powder and salt. Stir the dry ingredients so that the baking powder and salt are well dsitributed in the flour.
- Slowly mix in the flour just until the dough forms.
- Stir in the dried cranberries and sliced almonds.
- Split the dough into two halfs and make a flattened log shape (about 1" high, 4-5" wide, and 9" long) with both.
- Whisk the egg white together with a tbsp of water and then brush the tops of the biscotti dough logs with the mixture.
- Bake in the oven for 30 minutes.
- Remove the biscotti and let cool for 10-15 minutes before slicing the logs into about 1" slices.
- While the biscotti are cooling, lower the oven temperature to 300°C.
- Place the biscotti back on the tray. Bake them for 10 more minutes on each side.
- Let the biscotti cool (as they cool they will become more crunchy) and enjoy!
Makes about 2 dozen biscotti!
You can stop baking the biscuits after step 10 if you would rather have biscotti that are traditional cookie texture instead of crunchy.
For some extra sweetness, you can sprinkle large grain sugar on the top of the biscotti dough logs after you brush them with the egg wash.
You can try some different flavours of biscotti by adding different mix-ins. Here are some mix-in possibilities:
- Triple Chocolate: 1/2 cup each of white, milk, and dark chocolate chips
- Rosemary & Lemon: handful of fresh rosemary and the zest of 1 lemon
- Lemon & Coconut: 1/2 cup of coconut flakes and the zest of 1 lemon