Whole Wheat Walnut Raisin Biscotti Recipes

RAISIN WALNUT BISCOTTI

Steps:

• Preheat oven to 350.
• Grease a large cookie sheet.
• In a large bowl, beat the butter, sugar, eggs and vanilla together.
• Stir in the flour, baking powder and cinnamon.
• Add the raisins and walnuts, and stir to blend.
• Divide the dough in half.
• Shape each half into a long loaf, about 1 1/2 inches thick.
• Place the logs onto the prepared cookie sheet.
• Flatten slightly.
• Bake for 18 to 20 minutes, or until firm.
• With a sharp knife, cut the loaves diagonally into 1/2 inch thick slices.
• Place the slices cut sided down back onto the cookie sheet.
• Bake for about 6 minutes, turn the cookies and bake for another 6 minutes or so until lightly browned.
• Cool on a rack.

HEARTY WHOLE WHEAT BISCOTTI

Steps:

• Mix together dry ingredients.
• Add remaining ingredients and mix well.
• Divide dough in half. On greased baking sheet, form 2 logs about 2 inches wide and 13 inches long.
• Bake 25 minutes at 350 degrees, then cool on rack for 5-10 minutes.
• Slice with serrated knife at ½ inch intervals.
• Return to oven for 10-15 minutes more, turning once.
• Cool completely and store in airtight container.
• If you have trouble handling the dough because of stickiness, add a little more flour, but not more than ¼ cup. Try oiling your hands or using a rubber spatula and wax paper.

CLASSIC BISCOTTI

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
• Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
• Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
• Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.