If you’re on the hunt for a crunchy, nutritious, and slightly tangy snack, look no further than Millet and Cranberry Biscotti. These twice-baked Italian cookies are perfect for dunking in your morning coffee or enjoying as an afternoon treat. The addition of millet gives these biscotti a delightful crunch, while the dried cranberries add a burst of tart sweetness. Let’s dive into the recipe!

Ingredients

Dry Ingredients

• 1 cup all-purpose flour
• 1/2 cup millet flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup granulated sugar

Wet Ingredients

• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Mix-ins

• 1/2 cup dried cranberries
• 1/4 cup millet seeds (for extra crunch)
• 1/2 cup chopped almonds (optional)

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, millet flour, baking powder, salt, and sugar until well combined.

Step 3: Combine Wet Ingredients

In a separate bowl, beat the eggs with the vanilla and almond extracts until light and fluffy.

Step 4: Form the Dough

Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. Fold in the dried cranberries, millet seeds, and chopped almonds (if using).

Step 5: Shape the Biscotti

Turn the dough out onto a lightly floured surface. Divide it in half and shape each half into a log approximately 10 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, spacing them apart.

Step 6: First Bake

Bake the logs in the preheated oven for 25-30 minutes, or until they are lightly golden and firm to the touch. Remove them from the oven and allow them to cool for about 10 minutes.

Step 7: Slice and Second Bake

Using a serrated knife, carefully slice the logs into 1/2-inch thick slices. Arrange the slices cut-side down on the baking sheet. Bake for an additional 10-15 minutes, or until the biscotti are crisp and golden. For extra crunch, flip the biscotti halfway through the baking time.

Step 8: Cool and Enjoy

Transfer the biscotti to a wire rack to cool completely. Once cooled, they can be stored in an airtight container for up to two weeks.

Tips for Perfect Biscotti

• Consistent Slicing: Use a serrated knife to ensure clean, even slices.
• Even Baking: Rotate the baking sheet halfway through the baking time to ensure even browning.
• Optional Add-ins: Feel free to customize your biscotti with other dried fruits, nuts, or even a drizzle of chocolate for a decadent touch.

Serving Suggestions

• With Coffee: Dunk your biscotti in a hot cup of coffee or tea for a delightful morning or afternoon treat.
• Gift Giving: Package these biscotti in a decorative tin or bag for a thoughtful homemade gift.
• On-the-Go Snack: Keep a few in your bag for a quick, nutritious snack during busy days.

Enjoy your homemade Millet and Cranberry Biscotti with their delightful crunch and perfect balance of flavors. Happy baking!