Baking Biscotti

IMG 7127It’s been a little while since I baked something with the help of my little sous chef, so this morning we got to work and tried making some healthy, wholewheat, low-sugar biscotti.  First things first, we gathered our ingredients:  wholewheat flour, raw almonds, organic dried cranberries, baking powder, sea salt, pure maple syrup, pure vanilla, pure lemon extract, and eggs.

IMG 7129Then it was on to our dry ingredients.  As always, I measured and Miss G dumped.  Her aim is not always spot on, but boy, oh boy, does she ever love this part.  In with the flour.

IMG 7132Add the baking powder and sea salt.

IMG 7133Chuck in your almonds.

IMG 7145And your cranberries.

IMG 7151Next, on to the wet ingredients.  Crack your eggs and pour them into a separate bowl.

IMG 7154Add the maple syrup, vanilla, and lemon extract.

IMG 7159And give it a good whisk.

IMG 7161Now for the combining.  FIrst, give your dry ingredients a little mix.

IMG 7163Then slowly add your wet ingredients into the dry ones.

IMG 7165Mix just until combined and scrape your attachment clean.

IMG 7166Plop the sticky dough onto a parchment-lined pan.

IMG 7170With very well-floured hands, gently pat your dough into a rectangular shape about 1 inch thick.

IMG 7174Then pop it into the oven and bake.

IMG 7177While you wait, clean up and then have a tea party.

IMG 7181Or play with a tray of ocean items.

IMG 7185When risen and golden brown, take your loaf out of the oven and let it cool for about 10 minutes.

IMG 7186Once cooled, carefully cut into thick slices.

IMG 7188Place the slices back onto your pan, pop it in the oven, and go for a walk around the block.

IMG 7189Come home to a delicious smelling house and fully baked biscotti.

IMG 7193Enjoy!

These actually turned out really well and got the Gracen stamp of approval in the form of a sign for ‘More, more, more!’  Ours have just a tiny bit of sweetness and a good crunch without being rock hard.  If you want to try making your own, the original recipe can be found here and this is our modified version:

Cranberry Almond Biscotti

  • 1 1/4 cup of wholewheat flour
  • 1 tsp of baking powder
  • 1/4 tsp of sea salt
  • 1/2 cup of chopped almonds
  • 1/4 of dried organic cranberries, chopped
  • 2 large eggs
  • 2 TBSP of pure maple syrup
  • 1 tsp of pure vanilla
  • 1/2 tsp of pure lemon extract

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

Mix together flour, baking powder, and sea salt. Stir in the nuts and fruit.

Whisk together the eggs and extracts. Slowly add to flour mixture, stirring until combined.

With floured hands, shape dough into a rectangular loaf about 1 inch thick on the parchment-lined baking sheet.  Bake for about 25 minutes until the loaf is risen and firm. Remove the loaf from the oven and reduce oven temperature to 300 degrees.

Let the loaf cool about 10 minutes on a cutting board, then cut into thick slices.

Arrange slices cut-side down and bake 10 minutes.  Turn the slices over and bake for 10 more minutes, until dried.  Let cool on wire rack.  Enjoy!

*Grae and I cooked our slices for the first 10 minutes, flipped them, turned the oven off completely and let them sit in the cooling oven as we went out for a 45 minute walk, and ours turned out perfectly!



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