Wednesday, May 12, 2010

Cranberry Almond Biscotti





Ingredients
1/4 cup coconut oil
3/4 cup sugar in the raw
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 cup whole wheat flour
¾ cup all-purpose flour
1/4 teaspoon sea salt
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups almonds



Directions
Preheat the oven to 300 degrees F (150 degrees C).
In a large bowl, mix together oil (melt coconut in it’s container before measuring) and sugar in the raw until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, sea salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and almonds by hand.
Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool. YUM YUM!!! As darla, Tiff, and Andy would say you must dip your Biscotti in coffee or tea :)
On one of our last Monday night dinners we Darla made cherry pistachio biscotti and it was incredible, girls keep on baking! And remember lay your hands on the log of biscotti for the 10 minuets it has to cool, its therapy :)
Love, Ellie

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