This recipe for Whole Wheat Walnut-Raisin Biscotti will certainly make coffee breaks a little more enjoyable
1-1/4 cups white whole wheat flour, plus extra to flour the countertop
1/3 cup granulated sugar
1 tsp baking powder
1/4 tsp kosher salt
1/2 cup walnut pieces (or chopped walnuts)
1/4 cup golden raisins
2 large eggs
1 tsp pure vanilla extract
1 tsp half and half (not fat-free) or milk
Preheat oven to 180C. Line a rimmed sheet pan with a Silpat (silicone liner) or parchment paper, and set aside.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Stir in the walnuts and raisins.
In a smaller bowl, whisk together the eggs, vanilla extract, and half and half. Pour this mixture into the dry ingredients, and stir until the ingredients are just combined. (The dough will be very dry.)
Sprinkle some flour on your countertop, and bring the dough together in a ball. Place the dough on the baking sheet. Shape it into a rectangular loaf, approximately 2cm, 7cm wide and 20cm long.
Bake at 180C for 25 minutes, until risen and firm. Then, set the baking sheet on a wire rack and let the loaf cool completely, for at least 1 hour.
Lower the oven temperature to 150C. Transfer the loaf to a cutting board, and, with a serrated knife, cut diagonal slices 1cm. Place the slices back on the baking sheet.
Bake at 150C for 15 minutes, flip the slices over, and bake for an additional 10-15 minutes, until the biscotti are dried and lightly golden.
Set the baking sheet on a cooling rack, and cool completely. Store the biscotti in an airtight tin for up to 1 week.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.