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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 28 |
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Replace melted chocolate with more maple flavor by combining 1/2 cup confectioners' sugar with 2 tablespoons maple syrup; drizzle over biscotti. â Susan Rogers, Brattleboro, Vermont Ingredients:
2 eggs |
1 egg white |
1/3 cup maple syrup |
1/4 cup sugar |
1 teaspoon vanilla extract |
1-3/4 cups king arthur unbleached all-purpose flour |
1/2 cup oat flour |
1 teaspoon baking soda |
1/2 cup chopped walnuts |
1/2 cup dried cranberries |
1/3 cup dark chocolate chips or white baking chips |
Directions:
1. In a small bowl, beat eggs, egg white, syrup, sugar and vanilla until blended. Combine flours and baking soda; gradually add to egg mixture and mix well (dough will be sticky). Stir in walnuts and cranberries.
2. With floured hands, shape into two 10-in. x 2-1/2-in. rectangles on a parchment paper-lined baking sheet. Bake at 350° for 22-26 minutes or until set.
3. Reduce heat to 325°. Place pan on a wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 9-11 minutes on each side or until golden brown. Remove to wire racks to cool.
4. In a microwave, melt chocolate chips; stir until smooth. Place biscotti on waxed paper-lined baking sheet. Drizzle with chocolate; chill until set. Store in an airtight container. Yield: 28 biscotti.
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