New Taste Journal
Whole Grain · Whole Food · Big Flavors
Whole Grain Biscotti
w/ Walnuts, Raisins and Carob Chips
Heat Oven To 350°
1.5 Cups Whole Wheat Flour,
1 Pinch Salt
1 tsp. Cinnamon, ground
1 tsp. Baking Soda
1 tsp. Baking Powder
1/2 Cup Walnuts, chopped
1/4 Cup Raisins
1 Egg White
1/4 Cup Olive Oil
1/4 Cup Maple Syrup
Sift whole wheat flour, salt, baking soda and powder together.
Gather and measure chips, walnuts & raisins.
Place into bowl with the sifted dry ingredients.
Use your fingers to mix and blend ingredients.
Be sure to separate any raisins that may be stuck together.
Whisk together eggs, oil and syrup.
Pour wet ingredients over dry ingredients.
Use a wooden spoon to mix everything together.
Be sure to scrape the sides and bottom of the bowl as you mix.
Using your hand, scoop the batter out of the bowl and place onto a dry sheet pan.
Lightly moisten your hands and press the dough into a long, thin loaf.
Place sheet pan into the oven and cook for 30 minutes.
Remove pan from oven and let cool for 10 minutes.
Use a sharp metal spatula to remove the cooked pastry from the tray.
You will need a sharp bread knife or an electric knife to cut the biscotti.
Cut the loaf into slices that are about 1/2 inch thick.
Place the biscotti slices back on the sheet pan and bake for another 10-12 minutes.
Remove from the oven and let cool on the sheet pan.
Serve some and freeze the rest.
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