Ingredients for Whole Grain Cinnamon Nut Baby Biscotti
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon baking powder
- Ground Cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 cups whole wheat flour (white whole wheat recommended)
- Old Fashioned Oats
- Cinnamon Baking Chips
- Pecans
- Cinnamon Sugar
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How to Make Whole Grain Cinnamon Nut Baby Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chopped nuts.
- Turn the dough out onto a lightly floured surface and shape into two logs, about 12 inches long and 1.5 inches wide.
- Place the logs onto the prepared baking sheet.
- Bake for 25-30 minutes, or until the logs are lightly golden brown.
- Remove from oven and let cool on the baking sheet for 10 minutes.
- Reduce oven temperature to 325°F (160°C).
- Using a serrated knife, slice the logs diagonally into 1/2-inch thick biscotti.
- Arrange the biscotti cut-side down on the baking sheet.
- Bake for another 10-15 minutes, or until golden brown and crisp.
- Let cool completely on a wire rack before serving. Store in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
58g
Fat
21g
Carbs
10g
