Biscotti
A crunchy toasty snack.
What you'll need is
1 cup all-purpose flour
1 cup Whole Wheat Flour
1 1/2 teaspoons baking powder
1/2 cup Brown sugar
2 tablespoon Pure Honey
2 tablespoon Olive oil
2 tablespoon butter
1/2 teaspoon salt
2 large Organic eggs
3/4 cup almonds or pistachios, coarsely chopped
2/3 cup dried cherries or cranberries or semi-sweet chocolate chips
To make these crunchy tea time snack
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper. Sift the flour and baking powder in a medium bowl to blend then stir in the pistachios and cranberries. Beat the eggs,sugar,,butter, Olive oil, and salt in a large bowl . Mix the flour mixture and egg mixture until blended.
Form the dough into wide log shape and place on the baking sheet.
Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into thick slices. Arrange the biscotti, cut side down, on the baking sheet.
Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely. Enjoy this crunchy delight with tea ,coffee or milk.
These snacks are my entry for Hima's Sunday Snacks Event
A crunchy toasty snack.
What you'll need is
1 cup all-purpose flour
1 cup Whole Wheat Flour
1 1/2 teaspoons baking powder
1/2 cup Brown sugar
2 tablespoon Pure Honey
2 tablespoon Olive oil
2 tablespoon butter
1/2 teaspoon salt
2 large Organic eggs
3/4 cup almonds or pistachios, coarsely chopped
2/3 cup dried cherries or cranberries or semi-sweet chocolate chips
To make these crunchy tea time snack
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper. Sift the flour and baking powder in a medium bowl to blend then stir in the pistachios and cranberries. Beat the eggs,sugar,,butter, Olive oil, and salt in a large bowl . Mix the flour mixture and egg mixture until blended.
Form the dough into wide log shape and place on the baking sheet.
Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into thick slices. Arrange the biscotti, cut side down, on the baking sheet.
Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely. Enjoy this crunchy delight with tea ,coffee or milk.
These snacks are my entry for Hima's Sunday Snacks Event
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