Tag Archives: biscotti

Cranberry Walnut Flax Biscotti

7 Mar

Biscotti are so versatile. They can be made with almost any of your choice ingredients… a couple of combinations I’ve been thinking about doing next are apricot+almond, pistachio+chocolate, plum+cashew, chocolate+espresso… mmmm so simple, yet so delicious.  This recipe in particular is packed full of tasty healthy ingredients.. I originally set out to do just plain cranberries and walnuts, but at the last minute… I got crazy.  Not only did I decide to throw in golden flax seeds, I also threw in poppy seeds and chia seeds! yum yum yum.. I love chia. It’s incredible to me that so many nutrients can be packed into such a tiny seed…

My intention was to half dip these in dark chocolate after they baked, but they disappeared too fast! Maybe the next batch….

Anyways, no matter what ingredients you decide to throw in, stick to the base recipe, and you’ll be set! I came up with this recipe because I wanted a lower fat (or, should I say, one that contains only healthy monounsaturated fat), less guilt biscotti recipe that was still delicious, of course! Plus, lots of omegas. I love omegas. Enjoy them crunchy, or coffee dipped!


Makes about 3 dozen

  • 1/4 cup light olive oil
  • 1/3 cup brown sugar
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 eggs
  • 1 3/4 cups white whole wheat flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 to 1 cup dried cranberries
  • 1 cup lightly chopped walnuts
  • 1 tbsp poppyseed
  • 1 tbsp chia seed
  • 2 tbsp flax seed (whole, not flaxseed meal)


  1. Preheat the oven to 300 degrees F.
  2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs.
  3. In a separate bowl, combine flour, salt, and baking powder; then gradually stir into egg mixture.
  4. Mix in cranberries and nuts and seeds (you might have to use your hands).
  5. Divide dough in half. Form two logs (about 12×2 inches) on a cookie sheet that has been lined with parchment paper, and flatten the logs slightly. (Dough might be sticky, you can wet your hands with cool water to handle dough more easily if you need to).
  6. Bake for 35 minutes at 300 F, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes (cooling is important, it helps keep them from crumbling when you cut them). Reduce oven heat to 275 F.
  7. After cooled for about 10 mins, cut logs on a diagonal into 1/2 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry.
  8. Remove from oven, let cool, and enjoy!

Bella Biscotti

3 Jun

Greetings from the farm! The garden is coming up beautifully, and four of our five calves have been born. I am lucky enough to have a co-intern who spent time working at a delicious bakery – this recipe comes from him. I’m excited to try variations using dried cranberries, walnuts and white chocolate, or lemon zest and poppy seeds. Enjoy! ~ Paula


  • 1 tsp salt
  • 1 1/2 tsp baking powder (and maybe a pinch more)
  • 3  cup flour
  • 1 3/4 cup sugar
  • 6 eggs
  • 1 lb almonds
  • 1 lb chocolate
  • 1 1/2 tbs vanilla
  • 1 tbs milk

note: this recipe works at high altitudes; if you have a trouble at sea level, try omitting the milk!


  • preheat oven to 375 (maybe 350 if you’re at sea level)
  • combine dry ingredients and wet ingredients separately
  • combine dry and wet ingredients together
  • flour your hands, and press into a lightly greased jelly roll pan (12.25 x 9 in)
  • bake 30 min or until golden brown
  • allow to cool, then cut edges loose and turn biscotti loaf out of pan
  • cut into slices (about an inch or more thick)
  • lay slices back on sheet and bake for another 5 minutes; flip and bake other side for 5 more minutes

Lemon Poppyseed Biscottis

2 Mar

These crunchy treats (a group effort by Caydie and Alex) have a mild but tasty flavor and slight zing.  A very low fat biscotti recipe that will have you making tea or coffee all day long just so you can dip them! —Alex & Caydie


  • 2 cups oat flour
  • 1/3 cup honey
  • 1/2 cup finely ground almonds
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp lemon zest
  • 6 tbsp lemon juice
  • 3 tbsp poppy seeds
  • 1/4 cup chopped walnuts (optional)
  • 1 egg
  • 2 egg whites


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Combine the flour, ground almonds, baking powder, baking soda & walnuts.
  3. Combine the lemon peel, poppy seeds, egg, egg whites, honey and lemon extract.
  4. Add the dry mixture and mix well. Form the dough into 2 logs, place on parchment paper and gently flatten the logs so they are more mound-like.
  5. Bake at 350 degrees F for 25 minutes (check often). Let cool slightly and cut diagonally into 1/2 inch slices. Bake slices another 8 to 10 minutes until dry. Cool completely and store in an airtight container.

yields: about 20 biscottis