Whole Wheat Biscotti with Currants

I’m in love with these bowls!

Thanks, West Elm. They have a ton of colors, which made it ridiculously hard not to walk out with them all. The woman behind the counter told me that someone did just that earlier in the day. Why limit yourself, right? I picked up this green one and a soft grey color. My kitchen cabinets are rejecting the idea of uniform dishes. I have a lot of plain black, but they’re slowly being ousted. It’s a whole lot more fun, right?

This is definitely my favorite biscotti to date. Of course it’s not the chocolate ones. That’s so typical of me. I’m hardly surprised. The crunch you get from a good biscotti is so far from what I normally like in a cookie, but I think because it’s not so sweet I’m okay with it. The currents do lend a little tart little punch to the relatively mellow sweetness. The whole grains maintain a little bit of a chew for a brief moment until it succumbs to the loud crunch that you’ve come to expect from such a cookie. It’s really a nice balance.

Inspiration: FitSugar

Ingredients

• 3/4 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1/4 cup dried currants
• 2 large eggs
• 1 teaspoon vanilla extract

Preparation

1. Preheat the oven to 350° and line a baking sheet with a Silpat or parchment.
2. In a bowl, whisk the flours, sugar, baking powder, salt, and currants together.
3. In a smaller bowl, whisk together the eggs and vanilla until light and fluffy.
4. Pour the liquids into the dry mixture. Stir to incorporate.
5. Using floured hands, mold the dough into two logs on the baking sheet. Mine were about 2″ wide and 3/4″ thick.
6. Bake until firm, 20-25 minutes.
7. Remove from oven and allow to cool.
8. Using a serrated knife, cut into 1/2″ thick slices. Turn them on their side and arrange on the baking sheet.
9. Reduce oven to 300°.
10. Bake for an additional 25-30 minutes, turning them over halfway through.
11. Allow to cool before eating.