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!