Sweet Carrot Nut Biscotti
Description
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup granulated sugar
- ¼ cup brown sugar (for depth)
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp cinnamon (or more to taste)
- ¾ cup finely grated carrot (about 1 medium carrot, moisture squeezed out)
- 2 tbsp neutral oil or melted butter
- ½ cup chopped nuts (walnuts, pecans, or almonds — your pick)
- ¼ cup raisins or chopped dried dates (optional but adds nice sweetness)
Sweet Carrot Nut Biscotti
Ingredients
Note
Instructions
Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.
Step 1: Whisk dry
In a medium bowl, mix your flour, baking powder, salt, and cinnamon
Step 2: Mix wet ingredients
In a large bowl, beat eggs, white + brown sugar, vanilla, and oil/butter. Once beat, add grated carrots to the wet mixture.
Step 3: Combine
Combine wet and dry ingredients until a soft dough forms.Then stir in:
- Chopped nuts
- Raisins/dates (if using)
Step 4: Shape
Shape into two logs, each about 10" x 2", spaced apart on the tray (they will spread a bit).
Step 5: First Bake
Bake for 25–30 minutes, or until firm and golden.
Cool for 10 minutes (important or it crumbles!). Then slice into ½–¾ inch thick slices on a diagonal using a serrated knife.
Step 6: Second Bake
For the second bake, lay the slices on their sides and bake, lower the temp to 300-325F.
Bake them for 10 mins per side, or until crisp and lightly browned.
Step 7: Cool
completely on a rack.
Storage:
- Airtight container: up to 2 weeks
- Freezer: up to 3 months
Tips:
- Don't skip squeezing moisture out of the carrots — too much moisture = soft biscotti.
- Want extra sweetness? Drizzle with honey glaze or dip in white chocolate after baking.
- For extra crisp, leave in the oven (turned off) for 10 more minutes after the second bake.