One of the reasons I love running this blog is because it gives me a constant excuse to bake. I mean sure, I should probably be working on that major paper I have due this week, but then again, isn’t baking cookies also important? I can’t just neglect my beloved readers for something as mundane as schoolwork, now can I? It’s all about priorities here, people.
At least, that’s what I tell myself whenever I want to mix dough instead of stick my head in a book, which is pretty much every day.
Like I said, priorities.
So in case you haven’t noticed from my last two posts, I’m pretty in to seasonal baking right now. So much so, in fact, that I’d rather stick a can of pumpkin into a recipe than chocolate at the present moment, so that’s how you know this is serious.
After using cranberries in these hand pies last week, I knew that there was no way I was done using them in my baking.They’re just too darn good. So when I found a recipe for biscotti and was trying to brainstorm what to add to them (because everything’s more interesting with a few mix-ins), I took one look at my admittedly sparse store of ingredients and was immediately drawn to these bright babies. Decision decided.
Biscotti, to me, are some of the coziest cookies around because they simply beg to be eaten with a mug of something warm and comforting, whether it be coffee, tea, or the ultimate cold weather drink, hot chocolate. And you must, absolutely must, dunk your cookie. It’s simply not an option. Just promise me you will, okay?
These babies are made with whole wheat flour, unrefined sugar, a touch of healthy fats, and a whole lotta applesauce, as opposed to the eggs, butter, and refined ingredients you might find in a typical biscotti recipe. Throw in a handful of tart cranberries and some nutmeg and cinnamon, and you’re well on your way to super comforting treat. Just remember to dunk, and you’re all set.
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Crisp and Crunchy Cranberry Biscotti
adapted from My New Roots
3 cups flour (I use spelt flour, but would also recommend white whole wheat flour or possibly whole wheat pastry flour)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup sucanat or unbleached cane sugar
3/4 cup unsweetened applesauce
1 tablespoon melted coconut oil
1 cup whole cranberries
Preheat oven to 325F. In a large bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. In a separate medium bowl, whisk together the sugar, applesauce, and oil. Add the wet ingredients to the dry and mix until just combined. Fold in the cranberries.
Using floured hands (the dough may be a bit sticky), turn the dough onto a baking sheet and shape into two logs that are three inches wide and about 3/4-inch thick. Score the dough lightly into sections about 1/2-inch thick. Bake for 25 minutes.
Remove from the oven, decrease the temperature to 300F, and let the logs cool for about 10-15 minutes. Cut into cookies along the score lines, then place cut side down on the baking sheet. Bake for 10 minutes, until golden brown, then flip the cookies to the other side and bake for 5-10 more minutes, until dry and crunchy.
Let cool on racks, then store in a sealed container for up to two weeks.