Cranberry Almond Whole Wheat Biscotti (and news!)

Cranberry Almond Whole Wheat Biscotti (and news!)

Cranberry Almond Whole Wheat Biscotti (and news!)
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Yes, yes. I am still here! I know I was away for awhile…much longer than I anticipated I would be, I’ll be honest. But real life came up and this project needed to live on the back burner of the stove of my life. Since then I have been working hard at getting rid of whole burners so I can prioritize what I really care about in my life. It is much easier to manage three or four burners of “cooking” projects than seven or eight, let me tell you! Times like this call for relaxing. Specifically, with some tea and cranberry almond whole wheat biscotti. 😉

Now that I am well on my way to figuring out a routine (this is 500 million times more difficult when you work for yourself on your own time…a constant adventure in discovering what works and what doesn’t!), I have been able to prioritizing things like brain storming new recipe ideas and developing them into reality. And while there are always tweaks that can be made…this is a delicious part of my new routine.

Recently, I was looking for inspiration for a new recipe idea and as I poked around in my kitchen looking at what I had for experimentation, I came across two things: frozen cranberries and sliced almonds. Score! This was the PERFECT flavor combo for some biscotti in January. I got right to work. Cranberry almond whole wheat biscotti? It sounded perfect.

 

Can I make a confession about this recipe? It’s not only the first biscotti recipe that I have made up…but it’s also the first time I have ever made biscotti. Like, ever ever. True story. And you know what? It’s super easy and I have no idea why I waited this long to try them before now. I’m already brainstorming other biscotti deliciousness…stay tuned!

I decided to go 100% whole wheat flour and keep the sugar as minimal as possible to make this recipe as guilt free of a snack as I could. They are the perfect compliment to breakfast or accompaniment to tea of coffee at anytime of the day.

Oh, the news? I guess I did mention in the post title that I do have some. My dear husband and I are expecting our first child this spring. We are thrilled! And yes…this is totally a big reason for my little hiatus from producing new content since October. (The fatigue during the first trimester is NO JOKE.)

Cheers to the new year, friends! My your new year be filled with all things good.

Yields At least 30 biscotti-depending on how thinly your slice them.

Cranberry Almond Whole Wheat Biscotti
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Ingredients

  • 2 ½ cups all purpose whole wheat flour
  • ¾ cup sugar plus a few teaspoons
  • 1 c sliced almonds
  • 1 c chopped fresh (or frozen) cranberries
  • 3 eggs
  • ½ t baking soda
  • ½ t baking powder
  • ¾ t salt
  • 1 t almond extract

Directions

  1. Preheat oven to 325 F. Line one large cookie sheet with parchment paper-I used a reusable type.
  2. Whisk together the flour, sugar, almonds, baking soda, baking powder, and salt. After the dry ingredients have been well combined, stir in the chopped cranberries.
  3. In a separate bowl, whisk together eggs and almond extract. Add to dry ingredient bowl and stir together until a sticky dough forms. Knead the dough on a floured surface with wet hands to prevent too much sticking for about two minutes.
  4. Divide the dough into two equal portions and shape into two rectangles. Sprinkle some sugar on the tops and gently press into the dough. I angled the ends so I would be able to slice even, angled slices of biscotti. Place on the baking sheet and baking for 25 minutes.
  5. Remove from over. Let the biscotti cool slightly. Slice each length of biscotti using a serrated knife. Place the biscotti back on the baking sheet sides face down/up. Place back into the oven for another 40 minutes or so-flipping the biscotti halfway.
  6. Remove from oven, let cool, and enjoy!
7.6.4
28
https://www.theartfulappetite.com/cranberry-almond-whole-wheat-biscotti/

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