Whole wheat walnut-raisin biscotti recipe
When my friends Donna (Just One Donna) and Stacy (Get Up Off the Couch) came for a day of work-related brainstorming, I took the opportunity to road test some recipe ideas for our lunch. After all, who better to suffer your kitchen experiments than fellow bloggers? A nice quiche, green salad, and molasses spice cookies followed a morning snack of walnut-raisin biscotti. Made with white whole wheat flour and not much sugar, these healthier cookies get their sweetness from golden raisins, which also keeps them just moist enough. We were so deep in conversation that we forgot to dunk, but the next morning I slid a leftover biscotto into my coffee, the perfect way to start the day.
Whole wheat walnut-raisin biscotti
Adapted from Everyday Food Light. Makes 12-14 cookies.
1-1/4 cups white whole wheat flour, plus extra to flour the countertop
1/3 cup granulated sugar
1 tsp baking powder
1/4 tsp kosher salt
1/2 cup walnut pieces (or chopped walnuts)
1/4 cup golden raisins
2 large eggs
1 tsp pure vanilla extract
1 tsp half and half (not fat-free) or milk
Preheat oven to 350°F. Line a rimmed sheet pan with a Silpat (silicone liner) or parchment paper, and set aside.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Stir in the walnuts and raisins.
In a smaller bowl, whisk together the eggs, vanilla extract, and half and half. Pour this mixture into the dry ingredients, and stir until the ingredients are just combined. (The dough will be very dry.)
Sprinkle some flour on your countertop, and bring the dough together in a ball. Place the dough on the baking sheet. Shape it into a rectangular loaf, approximately 1 inch thick, 3 inches wide and 7 inches long.
Bake at 350F for 25 minutes, until risen and firm. Then, set the baking sheet on a wire rack and let the loaf cool completely, for at least 1 hour.
Lower the oven temperature to 300°F. Transfer the loaf to a cutting board, and, with a serrated knife, cut diagonal slices 1/4-inch thick. Place the slices back on the baking sheet.
Bake at 300F for 15 minutes, flip the slices over, and bake for an additional 10-15 minutes, until the biscotti are dried and lightly golden.
Set the baking sheet on a cooling rack, and cool completely. Store the biscotti in an airtight tin for up to 1 week.
Other recipes that use these pantry ingredients:
Whole wheat pumpkin muffins with cranberries and walnuts, from Pinch My Salt
Sour cherry pie with whole wheat crust, from Tigers & Strawberries
Low-sugar and whole wheat brownies with walnuts, from Kalyn's Kitchen
White whole wheat biscuits, from Baking Bites
White whole wheat chocolate chip cookies, from Joy the Baker