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Wednesday, April 3, 2013

"1/2 Whole Wheat- Walnut-Cranberry" Biscotti

After an failed attempt of "Whole Wheat -Beet and white chocolate Biscottis", I finally made peace with myself and settled for a 1/2 whole wheat flour substitution!
 Failed attempt:

 I couldn't just like the texture and taste of the 'all' wheat flour biscottis. But in my opinion, 'mid-way' is better than 'no-way'!!! So here we go...a 1/2 whole wheat flour Biscotti with lots of nuts and dried cranberries!!!

1.5 Cups Whole wheat flour
1.5 Cups All purpose flour
3/4 cup Chopped Walnuts
5 Tbsp unsalted butter at room temperature
1/3rd cup chopped dried Cranberries
2 large eggs
1/4cup olive oil or Canola oil
1and 1/4th cup granulated sugar
3tsp Baking Powder
1/4tsp salt
1tsp Vanilla essence

1) Cream together butter,oil,salt and sugar.Add the eggs and beat again till well blended and smooth
2)Preheat oven to 325F and grease a cookie sheet evenly. Otherwise the dough will stick.
3) Add rest of the ingredients to the creamed butter.Make into a soft dough.
4) Roll into logs and flatten them.
5) Bake at 325F for 25-27 min.(Check at 20 mins to see if they are done.The log will harden.But should brown too much at the bottom) Remove from oven and let cool for 10 mins.Turn the oven  down to 300F
6) Slice the baked log horizontally or at an angle with a sharp knife.

7) Place the cut-up Biscottis flat on the cookie sheet and 're bake' at 300 F for 8-10 mins until slight golden.Do not let them brown!! Remove from oven promptly.
8) Let them cool on the cookie sheet it self. Store in airtight container.

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