THERE’S NOTHING LIKE GOOD, HOMEMADE BISCOTTI. Or at least that’s what I’ve come to conclude after taste testing dozens of different versions of the classic Italian treat. I was always up in the air on this stuff (mainly because of the way I had been served it), it was always a different consistency, texture, or taste–too hard, too sweet, or too yuck. So I through confusion and desperation I decided to cook up a batch of my own, alternated form of what has now become one of my favorite sweet treats. And I think it pasts the perfect crunch–and taste test.

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Yield: 2 Loaves


  • ½ cup vegetable oil (grapeseed)
  • 1 cup coconut sugar
  • 4 eggs
  • 1 tsp vanilla
  • 2 ½ cups flour
  • 2 tsp baking powder
  • ½  cup chocolate chips
  • ½ cup dried cranberries
  • Almonds or other nuts optional

2014-07-09 15.00.57Directions:

  1. Preheat oven to 325F.  Prepare baking sheet with parchment paper.
  2. Beat together vegetable oil, coconut sugar, eggs and vanilla.
  3. In a medium to large bowl, mix flour and baking powder.  Slowly stir in liquid mixture.  Batter will be very thick.
  4. Fold in chocolate chips and cranberries.
  5. Divide batter into two loaves.
  6. Bake at 325F for 30 minutes.  Remove from oven, cut into biscotti and return to 350F oven for an additional 15–20  minutes.
  7. Store in airtight container.

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Did it pass the taste test? I’m dying to know! Share with your friends or comment below! Happy cooking :)


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