Cranberry Walnut Flax Biscotti
Biscotti are so versatile. They can be made with almost any of your choice ingredients… this time I decided to make a simple cranberry walnut flax biscotti, but a couple of combinations I’ve been thinking about doing next are apricot+almond, pistachio+chocolate, plum+cashew, chocolate+espresso… mmmm so simple, yet so delicious. This recipe in particular is packed full of tasty healthy ingredients.. I originally set out to do just plain cranberries and walnuts, but at the last minute… I got crazy. Not only did I decide to throw in golden flax seeds, I also threw in poppy seeds and chia seeds! yum yum yum.. I love chia. It’s incredible to me that so many nutrients can be packed into such a tiny seed…
My intention was to half dip these in dark chocolate after they baked, but they disappeared too fast! Maybe the next batch….
Anyways, no matter what ingredients you decide to throw in, stick to the base recipe, and you’ll be set! I came up with this recipe because I wanted a lower fat (or, should I say, one that contains only healthy monounsaturated fat), less guilt biscotti recipe that was still delicious, of course! Plus, lots of omegas. I love omegas. Enjoy them crunchy, or coffee dipped!
Makes about 3 dozen
- 1/4 cup light olive oil
- 1/3 cup brown sugar
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 eggs
- 1 3/4 cups white whole wheat flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3/4 to 1 cup dried cranberries
- 1 cup lightly chopped walnuts
- 1 tbsp poppyseed
- 1 tbsp chia seed
- 2 tbsp flax seed (whole, not flaxseed meal)
- Preheat the oven to 300 degrees F.
- In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs.
- In a separate bowl, combine flour, salt, and baking powder; then gradually stir into egg mixture.
- Mix in cranberries and nuts and seeds (you might have to use your hands).
- Divide dough in half. Form two logs (about 12×2 inches) on a cookie sheet that has been lined with parchment paper, and flatten the logs slightly. (Dough might be sticky, you can wet your hands with cool water to handle dough more easily if you need to).
- Bake for 35 minutes at 300 F, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes (cooling is important, it helps keep them from crumbling when you cut them). Reduce oven heat to 275 F.
- After cooled for about 10 mins, cut logs on a diagonal into 1/2 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry.
- Remove from oven, let cool, and enjoy!