Whole Wheat Biscotti
Biscotti are one of those things I always said I didn't like... I now see this is because I never had good home made biscotti before last year. Jeanne sent me some and it was delicious!! After that I've been randomly baking it up to John's delight (who knew the boy liked biscotti so much??)
This recipe is straight from Martha Stewart, I've been emailed some other super deliciious biscotti recipes as well but for whatever reason I pulled this one out the other night (I think it's because I randomly stumbled upon the print out... I know so logical right) I only slightly changed her recipe, I subbed splenda for the white sugar and added 2 Tbs of brown sugar. I also used almonds instead of walnuts. YUM! I especially like how prominent the vanilla is in this recipe.
Whole Wheat Biscotti
recipe from Martha Stewart
vegetable oil, for baking sheet (I used pam spray)
3/4 cup whole wheat flour, spooned and leveled
1/2 cup all-purpose flour, spooned and leveled, plus more for work surface
1/3 cup sugar (i used 1/3 cup splenda plus 2 Tbs brown sugar)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup walnuts (i used almonds) (chopped)
2 large eggs
1 teaspoon pure vanilla extract
1. Preheat oven to 350 degrees. Brush a baking sheet with oil; set aside. In a medium bowl, whisk together flours, sugar (splenda and brown), baking powder, and salt; stir in walnuts(almonds). Set aside.
2. In a small bowl, whisk together eggs and vanilla. Add to flour mixture; stir just until combined.
3. On a lightly floured surface, with floured hands, pat dough into a loaf about 1 inch thick, 2 1/2 inches wide (and about 7 inches long); transfer to baking sheet. Bake until risen and firm, 20 to 25 minutes; cool completely on sheet. Reduce oven temperature to 300 degrees.
4. Place loaf on a cutting board, and using a serrated knife, cut diagonally into 1/4 inch-thick slices; place slices in a single layer on sheet. Bake, turning once, until dried and slightly golden, 25 to 30 minutes; cool completely. Store in an airtight container at room temperature up to 1 month.
This recipe is straight from Martha Stewart, I've been emailed some other super deliciious biscotti recipes as well but for whatever reason I pulled this one out the other night (I think it's because I randomly stumbled upon the print out... I know so logical right) I only slightly changed her recipe, I subbed splenda for the white sugar and added 2 Tbs of brown sugar. I also used almonds instead of walnuts. YUM! I especially like how prominent the vanilla is in this recipe.
Whole Wheat Biscotti
recipe from Martha Stewart
vegetable oil, for baking sheet (I used pam spray)
3/4 cup whole wheat flour, spooned and leveled
1/2 cup all-purpose flour, spooned and leveled, plus more for work surface
1/3 cup sugar (i used 1/3 cup splenda plus 2 Tbs brown sugar)
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup walnuts (i used almonds) (chopped)
2 large eggs
1 teaspoon pure vanilla extract
1. Preheat oven to 350 degrees. Brush a baking sheet with oil; set aside. In a medium bowl, whisk together flours, sugar (splenda and brown), baking powder, and salt; stir in walnuts(almonds). Set aside.
2. In a small bowl, whisk together eggs and vanilla. Add to flour mixture; stir just until combined.
3. On a lightly floured surface, with floured hands, pat dough into a loaf about 1 inch thick, 2 1/2 inches wide (and about 7 inches long); transfer to baking sheet. Bake until risen and firm, 20 to 25 minutes; cool completely on sheet. Reduce oven temperature to 300 degrees.
4. Place loaf on a cutting board, and using a serrated knife, cut diagonally into 1/4 inch-thick slices; place slices in a single layer on sheet. Bake, turning once, until dried and slightly golden, 25 to 30 minutes; cool completely. Store in an airtight container at room temperature up to 1 month.
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