These biscotti are delicious and festive for holiday time. Bake them thin for extra crispy biscotti ready to dip into coffee; or slice them thicker if you like them chewy. This recipe can be made using gluten free flours or mix white and whole wheat.
2 ¾ cups of unsifted flour (Try a combination: One cup of chickpea flour, 1 cup millet, ¼ cup almond meal and 1/2 cup amaranth, spelt, or whatever you have)
2/3 -3/4 cup maple syrup
¾ tsp. baking soda
½ tsp. baking powder
½ tsp. real salt
3 eggs or the equivalent in egg whites
1 tsp. vanilla or almond extract
1 1/3 cup dried cranberries or cherries
1 cup shelled non-salted roasted pistachios (I get them at Trader Joe’s )
1 egg beaten with 1 tsp. of water for egg wash
Aluminum foil or parchment paper
Preheat the oven to 300 degrees. Cover a cookie sheet with parchment paper or aluminum foil (shiny side up).
Submerge and soak the dried cranberries or cherries in hot water for about five minutes. Rinse the berries off and dry them thoroughly in paper towels, absorbing all excess liquid.
Mix the dry ingredients together in a mixing bowl: Flour, baking soda, baking powder, salt.
Add the eggs, maple syrup and vanilla to the dry mixture. Beat until mixed. Fold in the berries and nuts.Transfer the dough to a well floured counter or board. If the dough is wet add some extra flour to it, just enough to be able to get it to keep from sticking. Gently knead the mixture until all ingredients are incorporated and the dough is workable.
Divide the dough into two. Roll out each half into a 13 x 2 inch long log.*
Mix one beaten egg with 1 tsp. of water to make the egg wash. Brush the aluminum foil on the cookie sheet with egg wash. Place the two logs on the foil-covered sheet.Bake for 15 minutes. Remove from the oven, turn the log over and bake for another 15 minutes. Remove from the oven and let the logs rest for 5 minutes until cool enough to handle. Reduce the oven temperature to 275 degrees. Peel them off of the foil and place on a cutting board. With a long, sharp knife, slice ¼ inch thick slices, cutting at an acute angle. Thin slices are crispier; while thick ones are more chewy.
Place the sliced biscotti on their sides on the same cookie sheets and bake for another 10-12 minutes and turn over baking for another 10-12 minutes or until golden brown. Reverse the two pans within the oven from top to bottom rack to ensure even baking. Let biscotti cool and store in an airtight container or freeze.
____* At this point the two logs can be frozen for later baking. Use plastic wrap. When ready to bake, be sure to bake for 25 minutes on each side until lightly golden and set.
Adapted from a recipe by Alice Weinstein.