Loaded Biscotti
Loaded Biscotti
“Ready for a hard truth? I am not much of a cookie fan. (Gasp!) Cookies are just not crunchy enough to do it for me. But I love biscotti — there’s something about that firm, crunchy bite that gives way just enough to reveal the perfect balance between crispiness and a bit of crumbliness. These loaded biscotti are so on point: their taste, texture, and of course, the fact that they’re loaded with everything. I hope you enjoy them as much as I do.”
— Rorie
Pareve | FF | KP
Yields 24 thick biscotti or 30 thin biscotti, as pictured
Ingredients:
Directions:
Preheat oven to 350°F. Line 1 large or 2 standard baking sheets with parchment paper.
In a large bowl, combine flour, coconut sugar, baking powder, and salt.
Add eggs, oil, and vanilla to the dry ingredients. With a rubber spatula, mix until just combined.
Fold in nuts, fruit, and chips. Do not overmix.
Divide dough in half. With oiled hands, shape each half into a log on the prepared baking sheet. The dough will be rough and sticky. Make sure the logs are no more than ½-inch thick. Bake for 28-32 minutes, until they are golden brown and baked through.
Remove the biscotti logs from the oven; allow them to cool on the baking sheet.
Reduce oven heat to 300°F.
When logs are cool enough to handle, gently cut the logs into 1-inch-thick slices.
Arrange cut biscotti on the baking sheet, cut-side down. Bake at 300°F for 20 minutes or until they appear dry, turning after 10 minutes.
