Raspberry Biscotti
Cook Time:
55 min
Prep Time:
15 min
Servings:
6
Ingredients
- 2 cups all-purpose flour
- ¾ cup wheat flour
- 4 tablespoons corn starch
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup sugar
- ½ cup orange juice
- 4 tablespoons coconut oil melted
- 2 teaspoons vanilla extract
- 1 cup nuts (optional)
Directions
- Preheat oven to 350F.
- In a bowl mix 6 tablespoons of orange juice and cornstarch to form a paste, set aside.
- Sift together all-purpose flour, wheat flour, baking powder and salt.
- In another bowl mix orange juice and sugar, until sugar melts. Add cornstarch paste, oil and vanilla extract.
- Fold in the flour into the creamed mixture. Add raspberries and nuts.
- The dough will crap off the bowl and forms a bowl.
- Divide the dough into equal halves. Form a log.
- Bake it for 35 minutes, remove from the oven, cut into slices and re-bake for another 20 minutes.