Description
This Carrot Cake Biscotti recipe is a delightful twist on traditional biscotti, incorporating grated carrots, walnuts, and warm cinnamon for a moist yet crunchy treat. Perfectly baked twice for extra crispiness, these biscotti are ideal for dunking in coffee or tea, with an optional white chocolate drizzle to add a touch of elegance and sweetness.
Ingredients
Wet Ingredients
- 2 large eggs, at room temperature
- 3/4 cup brown sugar
- 1/4 cup olive oil
- 1 1/2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Add-ins
- 1/2 cup carrots, grated
- 1/2 cup walnuts, chopped
Optional Topping
- 2 oz. white chocolate, chopped (for drizzling)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350ºF (175ºC). Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Mix Wet Ingredients: In a medium bowl, beat the eggs and brown sugar together using an electric mixer on medium speed until the mixture becomes light and fluffy, around 1-2 minutes. Then add the olive oil and vanilla extract, continuing to beat for another minute to fully incorporate.
- Combine Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, cinnamon, and salt. This ensures even distribution and a light texture.
- Make the Dough: Gradually stir the wet mixture into the dry ingredients until just combined. Fold in the grated carrots and chopped walnuts using a spatula or your hands. The dough should hold together but remain slightly sticky for best texture.
- Shape the Biscotti Log: Transfer the dough onto a lightly floured surface and shape it into a rectangular log. Lightly flour a rolling pin and roll the dough into a 10×6 inch rectangle with about 1/2-inch thickness. Place the log onto the prepared baking sheet.
- First Bake: Bake in the preheated oven for 25 minutes or until the log turns golden brown. This bakes the dough through and firms it up for slicing.
- Cool and Slice: Remove the baked log from the oven and let it cool in the pan for about 10 minutes until it’s safe to handle. Transfer to a cutting board and, using a sharp knife, cut the log crosswise into 3/4-inch thick slices. You should get approximately 14-16 slices depending on thickness.
- Second Bake for Crispiness: Reduce oven temperature to 300ºF (150ºC). Arrange the biscotti slices standing upright on their cut sides on the lined baking tray. Bake for 12 minutes, then flip each biscotti over and bake an additional 10-12 minutes until crisp and golden on both sides.
- Cool Completely: Let the biscotti cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool fully. This cooling step enhances their crisp texture.
- Prepare White Chocolate Drizzle (Optional): Bring about 2 inches of water to a low simmer in a saucepan over medium-low heat. Reduce heat to low and place a heatproof bowl on top of the pot, ensuring the bowl does not touch the simmering water. Add the chopped white chocolate to the bowl and stir constantly until smooth and fully melted, about a few minutes.
- Drizzle and Set: Once the biscotti are completely cooled, use a small spoon to drizzle the melted white chocolate over them. Allow the chocolate to harden and set before stacking and storing the biscotti.
Notes
- You can substitute walnuts for pecans or almonds if preferred.
- Ensure eggs are at room temperature for better batter consistency.
- The white chocolate drizzle is optional but adds a lovely extra flavor and presentation touch.
- Store biscotti in an airtight container at room temperature for up to two weeks.
- For a gluten-free option, substitute with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
