Whole Grain Cinnamon Nut Baby Biscotti Recipes

Steps:

• Preheat your oven to 300F and line a medium or large baking sheet with parchment paper.
• In one bowl, whisk together the flour, baking powder and salt.
• In a second bowl, beat the sugar, eggs, oil and extracts/liquors.
• Using a spatula, mix the dry ingredients into the wet until they are incorporated.
• Add the nuts and dried fruit last.
• Scoop half the batter out of the bowl with your spatula and lay it on your baking sheet, dragging it into a line and smoothing it with wet fingertips. Repeat with the second half of the dough until you have two smooth tubes roughly 2-3 inches wide and 1 inch tall.
• Bake for 35 minutes until the tops are lightly golden.
• Remove from the oven and gently set the biscotti tubes (still on the parchment) on a cooling rack for 10 minutes. Lower the oven temp to 275F while the biscotti cool.
• Transfer the biscotti to a cutting board and cut 1-inch pieces on the diagonal using a sharp knife (I prefer a chef's knife over serrated).
• Lay the cut biscotti on the parchment lined baking sheet, cut side up, and bake at 275F for 10 minutes.
• Remove the sheet from the oven, flip all the biscotti over to their other cut side, and bake for 10 more minutes.
• Let the biscotti cool completely on a rack before dipping them in chocolate. Do not store in plastic or they will soften.
• Optional Chocolate Decoration
• Melt 4 ounces of chopped dark chocolate in mug, using the microwave in 15-30 second increments and stirring in between (1-2 minutes total, depending on your microwave).
• Arrange your cooling rack over the same parchment-lined baking sheet you used to bake the biscotti. (You can also place the biscotti directly on the parchment.)
• Dip the one end of a biscotti in the melted chocolate, and scrape one side gently on the rim of the mug as you pull it out. Place the biscotti scraped-side-down on your cooling rack or parchment for minimal dripping.
• If the chocolate re-hardens as you're dipping the biscotti, pop the mug back in the microwave for 15 seconds and clean up the sides of the mug with a spatula.
• Let the chocolate cool and harden completely before gently popping the biscotti off the rack or parchment.

Steps:

• Preheat the oven to 350°F Lightly grease (or line with parchment) a large cookie sheet or a half-sheet (18" x 13") pan.
• In a medium-sized bowl, beat together the butter, sugar, baking powder, cinnamon, salt, and vanilla till smooth. Add the eggs and beat till the mixture is well combined. It may look a big coagulated. That's OK. Add the flour and oats, mixing to combine. Stir in the chips and nuts.
• Divide the dough into four equal pieces, placing them on the prepared baking sheet. Shape each piece into a rough log about 10" to 11" long, placing the logs crosswise on the sheet, and spacing them about 2" apart. Using your wet fingers and/or a wet spatula, flatten and smooth the logs till they're about 3/4" thick, and about 1 1/4" wide.
• Spritz the top of each log with water, and sprinkle heavily with cinnamon-sugar. Bake the logs for 23 to 25 minutes, until they're beginning to brown around the bottom edges. Remove them from the oven, and allow them to cool right on the pan for about 10 minutes. Spritz with water, sprinkle with more cinnamon sugar, and let them cool for another 15 to 20 minutes. While the logs are cooling, reduce the oven temperature to 325°F
• Cut the logs crosswise into 1/2" to 3/4" slices, using a sharp chef's knife. Place the biscotti back on the baking sheet, spacing them close together without touching. Bake the biscotti for 25 minutes, until their cut edges are a light golden brown. Remove them from the oven, and cool on the pan.

Steps:

• Mix together dry ingredients.
• Add remaining ingredients and mix well.
• Divide dough in half. On greased baking sheet, form 2 logs about 2 inches wide and 13 inches long.
• Bake 25 minutes at 350 degrees, then cool on rack for 5-10 minutes.
• Slice with serrated knife at ½ inch intervals.
• Return to oven for 10-15 minutes more, turning once.
• Cool completely and store in airtight container.
• If you have trouble handling the dough because of stickiness, add a little more flour, but not more than ¼ cup. Try oiling your hands or using a rubber spatula and wax paper.