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Italian Biscotti

Yes, you read right--biscotti. Now, I know what you're thinking; how can you make biscotti without tons of eggs? Well, frankly, I threw out a lot of cookie batter before I got this one right. All I can tell you is to try them; you'll like them. They are a delight with a cup of good, strong demitasse.

3 cups whole wheat pastry flour
1/2 cup brown rice syrup
2 tablespoons coconut sugar
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/3 cup avocado oil
1/4 cup unsweetened almond milk
1 teaspoon pure vanilla extract
3/4 cup pistachios, slivered
¾ cup unsweetened dried cranberries

Combine all the dry ingredients and mix in the wet, using almond milk as needed. Fold in the pistachios and cranberries. You should end up with a stiff, kneadable dough that is soft but not sticky. 

Preheat oven to 350o and line a cookie sheet with parchment. Divide the dough into 2 equal pieces and shape into 2 logs about 3 inches wide, 1 inch high and long enough to almost equal the length of the cookie sheet. Bake for about 20-25 minutes until golden brown and firm to the touch.
Remove from the oven and slice into 1-inch wedges while still warm. Place the wedges back on the cookie sheet, sliced side up and return to the oven for 5 minutes; turn them to the other cut side and bake for 5 minutes to crisp the biscotti. Makes about 2 dozen.


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