Sweet Carrot Nut Biscotti

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.