Barack Biscotti

The first time I made this reicpe, the country was celebrating President Obama's inauguration.

Adapted from: Chocolate Chip Biscotti from Williams-Sonoma via Keiko
½ cup whole wheat flour
1½ cups white flour
1½ teaspoons baking powder
1 teaspoon cinnamon
1/8 teaspoon salt
½ cup canola oil (or some mixture of oil and unsalted room-temperature butter)
½ cup sugar
½ cup brown sugar (dark or light)
1 tablespoon instant espresso powder (or real espresso ground superfine)
2 eggs
1 cup coarsely chopped walnuts
1 cup chocolate chip bits
  • Preheat oven to 325°.
  • Prepare 2 baking sheets or 1 large jelly roll pan with spray oil.
  • Sift all dry ingredients except the sugars into a medium bowl.
  • Blend oil and sugars in food processor.
  • Add the eggs one at a time.
  • Add part of the flour mixture, then move the dough out of the food processor into a mixing bowl and work-in the remaining flour mixture. Stir until blended.
  • Add the nuts and chocolate chips. Mix well.
  • Divide dough in half. Form two logs 3"-4" wide and about 1/2" thick. If the dough is sticky, wet your hands with cold water to make it easier to handle the dough.
  • Bake 20-25 minutes or until firm to the touch.
  • Cool completely. This is key to making thin slices. You may want to turn off the oven.
  • When you are ready to toast the biscotti, reheat oven to 325°.
  • Using a spatula, carefully remove the logs from the pan. Be careful to not break the logs.
  • Slice logs on the diagonal about ¾” thick – or thinner.
  • Place the slices back on cookie sheets and bake about 10-15 minutes until browned and crisp. Watch carefully as the bottom may brown faster.
  • Cool on a wire rack.
  • These freeze well, but usually are eaten quickly!

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