Tea time Biscotti

Biscotti is very good to have in the house.  I found that biscotti can be a good travelling food especially this particular one because it is packed with lots of good stuff.  I think biscotti is a very easy to make and you can pretty much experiment with it one way of the other.  It is hard to fail.

My version of biscotti has a combination of nuts, dry fruits, oats and even ground flax seeds, which made the biscotti very healthy snack.  I often bake them when my family are travelling far.  These elongated shape cookies are like energy bar considering rich ingredients.  And even if they broke into pieces, just pour them into a cup/bowl and add milk.  The kids have cereal now!

Today, I made biscotti not for breakfast, or travelling, but for tea time.   This is another of my family's favorite.  These crunchy cookies are definitely far from the original hard biscotti.  Actually, my version of biscotti is closer to crispy cookies than twice cooked bread.

Hearty Biscotti

Ingredients:

1 1/2 cups All Purpose Flour

> 1/2 cup Sugar

1 tsp Baking Powder

1/2 cup Rolled Oats

2 Tbsp Ground Flax seeds

1/2 cup Toasted Walnuts (coarsely chop)

1 cup Raisins/Cranberries (or both)

8 oz Butter

1/4 tsp Salt

2 large Eggs

1 tsp Vanilla

Oven preheated at 350 F

Steps:

1.  Melt butter.  

2.  Prepare dry ingredients (flour, sugar, salt and baking powder, oats, ground flax seeds) and put aside.

3.  Add beaten eggs and vanilla into cooled melted butter and mix.

4.  Toss in toasted walnut and dried fruits.  Mix.

5.  Add the dry ingredients.  Mix.  This will take a little time for the flour to absorb the butter.  Make sure they are well combined.

6.  Divide into two logs by rolling with hands.

7.  Put logs on parchment paper lined tray.

8.  Bake for 25 minutes.

9.  Let it cool slightly before cutting into the traditional biscotti shape (less than 1 cm apart).  Lay them back on the tray and bake for 10 minutes.

10. After 10 minutes, turn them over and put them back on the hot oven without the heat on.

11. Once cool completely, they are ready to serve.