Italian for "biscuit," biscotti are twice baked for extra crispiness.
- Cook Time
- Prep Time
- ⅓ cup canola oil
- ⅔ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 large eggs
- 2 tablespoons lemon or orange zest
- 2½ cups white whole-wheat flour, spooned into measuring cups and leveled
- ½ cup dried cherries
- ½ cup slivered almonds, toasted
- canola oil cooking spray
1. Preheat oven to 375°F.
2. With a mixer, beat canola oil, sugar, baking powder and baking soda on medium speed until combined. Beat in eggs and zest. Reduce to low speed, gradually adding flour, and beat to a coarse meal texture. (Dough will be fairly dry at this point.)
3. Add cherries and almonds. Using a spoon, blend thoroughly. Knead slightly and shape into two logs that are 9 inches long, ½ inch high, and 2 inches wide.
4. Coat a large nonstick baking sheet with canola oil cooking spray and place logs on baking sheet.
5. Bake at 375°F for 18 minutes, or until a wooden pick inserted in the center comes out clean. Cool on baking sheet 20 minutes. Gently remove and place on a cutting board.
6. Reduce heat to 325°F. Using a serrated knife, carefully cut each roll crosswise, and on a diagonal, into 12 slices. Place slices cut-side down on baking sheet, and bake 9 minutes on each side or until crisp and light brown. Place baking sheet on a wire rack and cool completely.
Tip: Let biscotti stand 4 hours to allow flavors to blend. Store in an airtight container at room temperature for up to 3 days, or wrap tightly in plastic wrap and freeze. Dried cranberries can be substituted for dried cherries and pistachios for almonds.