Here is a great biscotti recipe I came up with the other day. I love a crisp biscotti with a dark cup of coffee. It was snowing outside, so it seemed like the perfect day for baking. My little girl helped me make these, and she loves them. She enjoyed hers with a glass of homemade hot chocolate, and then another with a glass of soy milk! I think the fruit-chocolate-nut mixture would make a great chewy cookie as well.
-2 cups whole wheat pastry flour
-1 1/2 teaspoons baking powder
-3/4 cup evaporated cane juice
-1/2 cup butter (1 stick)
-1/2 teaspoon grated orange zest
-1/4 teaspoon salt
-2 large organic eggs
-1/3 cup chopped macadamia nuts (walnuts would be delicious also)
-1/3 cup dried cranberries
-1/2 cup semi sweet chocolate chips
Preheat the oven to 350 degrees.
Line a large baking sheet with parchment or baking paper. Whisk the flour and baking powder together in a medium sized bowl just to blend. Using an electric mixer, cream together the sugar, butter, orange zest, and salt until smooth. Beat in the eggs one at a time. Add the flour mixture and beat just until blended. Turn the mixer to the lowest setting and slowly incorporate the nuts, cranberries, and chocolate chips.
Form the dough into a 14 inch, 3 inch wide log on the baking sheet. Bake until golden, about 35 minutes. Let cool for 30 minutes.
Place the cooled log on a cutting board. Using a serrated knife, cut the log on a diagonal into 1/2 to 3/4 inch slices. Arrange back on the baking sheet, cut side down. Bake the biscotti until they are pale golden and dry, about 15 minutes. Cool completely and store in a large Ziploc bag. So delicious with a good French press of dark organic coffee!