MiLi's Bakery Versatile Biscotti
1/2 cup canola oil
3 large eggs
1/2 cup sugar
3 1/4 cups Daisy All-Purpose Flour
1 Tablespoon baking powder
1 teaspoon fleur de sel
1 Tbsp.+ 1 tsp. almond extract (can substitute vanilla, anise, lemon, etc)
3/4 cup toasted almonds (can substitute other nuts)
1/2 cup dried cranberries (optional or other dried fruit)
1/2 cup white chocolate chips (can substitute dark or milk or leave out)
Preheat oven to 350° F.
In bowl of an electric mixer, mix together oil, eggs, extract and sugar until combined. Add flour, baking powder & salt. One thoroughly mixed, add toasted nuts, dried fruit and chocolate. Dough will be tacky, but easy to handle. Place dough on cookie sheet and roll into 3 logs, pressing down to create a flat top (leave enough space between logs, as dough will slightly expand in oven or use 2 cookie sheets). Bake cookies for 20-25 mins until the tops are golden brown and a little cracked. Take out of the oven and when cool enough, slice logs in an angle to create biscotti's. Flip on side and place back into the oven for another 7-9 mins and then flip onto other side and bake again for 5-7 mins. Once finished, take cookies out of oven to cool. Cooled cookies should be hard when bitten into, perfect for dipping in a cup of coffee or tea! Store biscotti in an air tight container, as they will last 7-10 days.
Makes about 2 dozen biscotti.
For more recipes or to send us your recipes, go to www.DaisyFlour.com.
Daisy 100% organic flours are milled by McGeary Organics, Lancaster, Pennsylvania.
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