Hot Shot Biscotti
This recipe is from The Engine 2 Cookbook by Rip Esselstyn & Jane Esselstyn
Equipment
- Food Processor
Ingredients
- 2/3 cup walnuts
- 2 tbsp water
- 1/2 cup pure maple syrup
- 1 tbsp vanilla extract
- 1 cup white whole wheat flour
- 1/4 cup old fashioned oats
- 1/3 cup dried cranberries
- 1/3 cup raw hazelnuts, toasted on 350 degrees until fragrant can substitute with cashews, almonds, etc.
- 1/3 cup pistachios can substitute with nut of choice
- 1/3 cup non-dairy chocolate chips can substitute with raisins, peanut butter chips, or other dried fruit
Instructions
- Preheat oven to 350 degrees
- Line a baking sheet with parchment paper
- In a food processor, blend the walnuts and water until the mixture becomes a lump
- Add the maple syrup and vanilla and blend until mixed.
- Pulse in the flours and oats with as few rotations of the blade as possible
- Add the cranberries, nuts, chips or raisins and blend a few more times
- Remove the dough from the processor and form into a roughly 9x13" log.
- Place on the lined pan and bake for 25 minutes. Set aside to cool. Decrease oven to 300 degrees
- When cool enough to handle (5-8 minutes), use a serrated knife to slice into 1/2-inch slices.
- Place the slices flat on the same lined baking pan. Bake for 10 minutes on each side until both sides are lightly browned.
- Cool and serve when crisp.