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Lynn's Hippie Biscotti (Wheat Free)
Preheat oven to 375 degrees Fahrenheit.
1. In a mixer bowl, combine at low speed:
cup turbinado (raw, natural) sugar
1 or so teaspoon kosher salt
1/4 cup ground cinnamon
2. Gradually add:
2 cups dried cranberries (or cherries)
1 pound roasted unsalted almonds (or cashews)
1/4 cup chocolate chips
2 cups raw rolled oats (old fashioned or quick)
3. In a parchment-lined baking pan, using wet hands and pressing firmly, shape dough into a loaf about one inch high. I shape the loaf diagonally on a half-sheet pan.
4. Bake for 26-27 minutes or until golden brown and firm in the middle, but before the edges get too dark.
5. Remove baked loaf from the pan and cool on a rack.
6. When cool, slice loaf into pieces, about .5 x 6 inches each.
7. Arrange biscotti on a baking pan for their second bake. "Biscotti" means twice-baked.
8. Bake at 325 degrees Fahrenheit for 21 minutes or until golden.
9. Cool on racks. Covered, keeps for about two weeks, but in humid weather, loses some crunchiness.
Comments on other things I have tried:
Brown sugar, maple syrup, and honey instead of turbinado sugar
Taste is good, but the results are too chewy, not crunchy enough.
Brazil nuts instead of almonds
Works okay; aftertaste is a little off.
Granola instead of oats
Works okay; more expensive.
Taste and texture are okay; adds wheat, though.
Taste is too cottony.
Ground flax seed
Concept is good, but aftertaste is off and texture is a little slimy.
Works okay; not as tasty/toasty as roasted almonds.
A quarter cup of chocolate chips
Good addition when there's a surprise chocolate chip every now and then.
Three instead of two cups of oats
Works okay if you like a higher oats/almonds proportion.
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Michigan State University
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