Servings: Makes 18-24 biscotti
Ingredients:
1 cup wheat germ
1 cup oats
2 cups whole wheat flour
1 cup all-purpose flour
1/2 cup brown sugar
2 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
4 large eggs
1/2 cup honey
2 tsp. vanilla extract
1 1/3 cups dried fruit, diced (I like 2/3 cup apricots & 2/3 cup cranberries)
1 cup toasted pecans or walnuts
Instructions:
In food processor bowl (using steel blade) combine wheat germ, oats, whole wheat and all-purpose flours, brown sugar, baking powder and soda, cinnamon, and diced fruit. Pulse until fruit is diced into small pieces; add nuts and pulse a few times.
In large mixing bowl beat eggs, honey, and vanilla until well combined. Add dry ingredients to egg mixture. Mixture will be very dry, continue to mix with hands until dough comes together.
Divide dough into 4 pieces and shape each into logs. Place on cookie sheet covered with parchment (I use my Silpat sheet). Bake in a 325ºF (160ºC) oven for 25-30 minutes. Let cool on cookie sheet for 10-15 minutes and remove to wire racks to cool more. Let cool another 15 minutes.
Note: Logs may be sliced sooner but the slices will be cleaner and look much better if the dough has cooled.
Slice logs diagonally into 3/4 inch slices. Stand slices on cookie sheets and bake in a 300ºF (150ºC) oven for 15-20 minutes or until starting to brown. Slices will crisp more when cool. Remove from cookie sheets and cool on wire racks.
Makes 18-24 biscotti.
Source: Carol Forcum
Submitted By: Carol Forcum
Date: May 10, 2004