1. Position rack in center of oven; preheat to 350F. Line 2 large baking sheets with parchment paper or nonstick baking mats.
2. Toss dried cherries and raisins with rum in a small bowl. Set aside.
3. Pulse oats in a food processor until ground to a coarse, but uniform, meal.
4. Whisk the ground oats, flour, baking powder, baking soda, salt and cardamom in a medium bowl. Beat eggs, sugar and butter in a mixing bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Beat in orange zest, vanilla and almond extracts. With the mixer on low, gradually add the dry ingredients just until incorporated. Add the reserved dried fruit, along with any unabsorbed rum, pecans and chocolate and mix on low until evenly distributed.
5. On one of the prepared baking sheets, shape the dough into two 12-by-2 1/2-inch logs. (The dough is sticky: wet or oiled hands make it easier to shape into a log.) Bake in the center of the oven until lightly browned and feels set when gently touched, about 25 minutes. Let cool on the baking sheet for 10 minutes.
6. Reduce the oven temperature to 300?; reposition the racks to the upper and lower thirds of the oven. Using a serrated knife with a gentle sawing motion, slice the partially cooled logs on a slight angle into 1/2-inch-thick slices. Place the slices, cut-side down, on the 2 baking sheets.
7. Bake the biscotti until they?re dry on top and lightly toasted on the bottom, about 15 minutes. Turn over and bake for 15 minutes more on the second side. Transfer to a wire rack to cool.
Per biscotti : 114 Calories; 4 g Fat; 1 g Sat; 1 g Mono; 16 mg Cholesterol; 18 g Carbohydrates; 2 g Protein; 2 g Fiber; 53 mg Sodium; 54 mg Potassium
* Make Ahead Tip: Dunk these fruitcake-inspired whole-grain biscotti in a cup of hot tea or coffee.
* Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. (Or find it online from bobsredmill.com or kingarthurflour.com.) Store it in the freezer.
* Tip: To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. To toast whole nuts, spread on a baking sheet and bake at 350F, stirring once, until fragrant, 7 to 9 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (49g)|
|Recipe Makes: 30|
|Calories from Fat: 93 (55%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 82.7mg||25 %|
|Sodium 72mg||2 %|
|Potassium 113.7mg||3 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 13.9g|
|Protein 4.1g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 168
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