Breakfast Biscotti

A crunchy and flavorful biscotti - great with early morning coffee. Makes two logs or about 24 to 30 biscotti.

2 1/4 cups flour
1 cup sugar
1 t baking powder
1/2 t baking soda
1 t cinnamon
1/2 t nutmeg
2 large eggs
2 egg whites
1 T almond extract
1 1/4 cups dried fruit (cranberry, apricot, ginger or raisin)
3/4 cup chopped or sliced nuts (almonds, pecans, hazelnuts or walnuts).

Combine dry ingredients in a large bowl. Whisk eggs and extract together and mix into dry ingredients. Add the fruit and nuts. Spoon 1/2 batter (will be sticky) onto a well-floured surface. Flour your hands. Shape into two logs, 12-14 inches long and 1 1/2 inches high. Taller is better than flat. Transfer to a greased cookie sheet. Bake 30 minutes at 325 degrees. With a wide spatula lift the biscotti logs onto a cutting board surface. Let cool for a few minutes. Turn the oven down to 300 degrees. Slice the logs with a sharp serrated knife into diagonals. Return them to the cookie sheet and place cut side down. Bake 10 minutes on one side, turn over and bake 10 minutes on the other side.

Recipe Summary:
Yield: 24-30 biscotti
Prep Time: 15 minutes
Cook Time: 30 minutes first baking, total 20 minutes second baking

Other recipes by Casa Blanca B&B:
Best Ever Banana Bread
Mediterranean Eggs
Make Ahead French Toast

Recipe Provided By:
Casa Blanca B&B
San Antonio, NM

Detailed Listing | Website

San Antonio Bed and Breakfast Inns