I wanted to make something that could be breakfast on the go and also something that could satisfy a late night sugar craving. The answer to this dilemma…..Biscotti. It is a dessert or a breakfast food.
Pecan Raisin Biscotti
Makes 2 dozen
1 1/2 Cups Whole Pecans, ground in a food processor
1/2 Cup Raisins
1/2 Cup Earth Balance Butter (8tbsp)
2 Tbsp Ground Flax Seed/ 6 Tbsp Water
1 Cup Raw Sugar
1 tsp Pure Vanilla Extract
3 1/2 Cups Whole Wheat Pastry Flour
1 tsp Baking Powder
1/2 tsp Sea Salt
*Preheat oven to 350 degrees
*Whisk together Flax and Water and set aside. The consistency will get sticky after it sits.
*Place Pecans in a food processor and grind until in small pieces.
*Remove Pecans and mix in a large bowl with raisins.
*Measure butter into food processor and beat until light and fluffy.
*Into food processor, add flax mixture, sugar, and vanilla. Mix until smooth.
*Next add flour, baking powder, and salt. Mix until combined.
*Empty dough into large bowl with pecans and raisins and combine by hand or with a wooden spoon. Make sure well mixed.
*Divide the dough in half and place on a lightly floured surface. Roll into two logs about 12″ long and 1-2″ wide.
*Place on ungreased cookie sheet and bake for 35 minutes. (or until slightly brown on bottom)
*Remove from heat and allow to cook for 5-10 minutes.
*Slice each log diagonally into 1 inch pieces. (Should be about a dozen per long depending on cut).
*Place pieces back on cookie sheet and bake 5 minutes.
*Flip pieces over and bake another 5 minutes.
*Remove from oven and allow to cool slightly before enjoying.
*Be sure to store in a airtight container. 🙂