Whole-Grain Anti-Oxidant Biscotti
Power up your morning with this whole-grain, anti-oxidant filled biscotti! It is packed with oats, flaxseed and wheat bran as well as dried cranberries and almonds. This twice-baked breakfast treat is an updated version of the Italian classic.
Keep reading for the recipe…
Even dunking these biscotti in your morning coffee can be healthy. Many recent studies have shown the health benefits of a morning cup of joe. From preventing disease to increasing athletic performance. Don’t you love it when something delicious is actually good for you!
There are a few things to remember when making this particular version of biscotti:
-The dough will be try and crumbly. Just get in there with a bit of elbow grease and knead it until it comes together!
-When the biscotti come out of the oven after the second baking, they might still be a bit soft in the center. They will firm up as they cool.
-These biscotti aren’t super sweet. If you prefer something a little sweeter for breakfast, you can add a lemon drizzle. Combine 1 tablespoon lemon juice with 2/3 cup powdered sugar. Drizzle over biscotti.
2 1/2 cups whole wheat flour
1 cup raw sugar
3/4 cup quick-cooking oats
1/2 cup sliced almonds
1/2 cup dried cranberries
1/4 cup wheat bran
2 tablespoons ground flaxseed
2 teaspoons baking powder
1 tablespoon vegetable oil
2 teaspoons almond extract
1 teaspoon vanilla extract
3 large eggs
1. Preheat oven to 350 degrees F.
2. Combine flour, sugar, oats, almonds, dried cranberries, wheat bran, flaxseed, and baking powder in a large bowl. Combine oil, extracts, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Divide dough in half. Shape each portion into an 8-inch long roll. Place rolls 6 inches apart on a parchment lined baking sheet. Flatten each roll to 1-inch thickness.
3. Bake at 350 for 35 minutes. Remove rolls from baking sheet, cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees, bake 10 minutes. Turn cookies over, bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, cool completely on wire rack.
Yield 2 1/2 dozen.
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