When I need to feel like I’ve had a treat, but do not feel like feeling guilty about having a treat, I buy Biscotti. It is by far one of the most guilt-free pastries around.
There is a cafe in our neighborhood called the Coffee Tree and they make cranberry pistachio biscotti that is absolutely amazing. I haven’t perfected a duplicate of that one, but here’s the biscotti recipe that I use at home.
3 cups whole wheat flour
1 tsp baking powder
pinch of salt
1/8 cup butter, softened to room temperature
1/4 cup unsweetened apple sauce
2/3 cup granulated sugar
1 tbsp grated lemon zest
1 tbsp lemon juice
3/4 tsp almond or vanilla extract
1 1/4 cups chopped, dry combination of your choice
- Preheat oven to 350 degrees.
- In a bowl, combine flour, baking powder, and salt.
- In another bowl beat eggs and then, cream butter with apple sauce and sugar.
- Add lemon zest, lemon juice, and vanilla extract to butter mixture.
- Slowly add dry ingredients from step 2 to butter mixture.
- Add the 1 1/4 cup of goodies that you’ve chosen and mix to form a stiff dough.
- Divide dough in half and form 2 loaves that are about 2 1/2 inches wide. Place each on a baking sheet and bake until lightly brown, about 30 minutes.
- Cool completely and slice on a diagonal.
- Place slices back on a cookie sheet and broil for 1 minute each side, about 5 inches from the heat source.
You can store biscotti in an airtight container once it has cooled and freeze up a bunch to eat later.
Here are some great combinations to make up your 1 1/4 cup of goodies:
- dark chocolate and dried cherries.
- Dried blueberries and almonds.
- Dried cranberries and pistachios.
- Dried apricots.