Whole-Wheat Walnut-Raisin Biscotti

 I was craving for some cookies, no not those sweet and buttery ones but  something crunchy something nutty and biscotti popped up.

This Whole-Wheat Walnut-Raisin Biscotti was exactly what I had in mind, a perfect nibble while I tuck myself in my book.

Vegetable oil, for baking sheet

3/4 cup whole wheat flour, spooned and leveled

1/2 cup all-purpose flour, spooned and leveled plus more for work surface

1/3 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup walnut- broken to small pieces

1/4 cup golden raisins - I used cranberries

2 large eggs

1 teaspoon pure vanilla extract 

Preheat oven to 180 degrees Celsius. Brush a baking sheet with oil. In a bowl whisk together flours, sugar, baking powder, and salt; stir in walnuts and cranberries. Set aside.  
In another bowl, whisk together eggs and vanilla. Add to flour mixture; stir just until combined.  

On a lightly floured surface, with floured hands, pat dough into a loaf about 1 inch thick, 2 1/2 inches wide (and about 7 inches long); 
transfer to baking sheet. 
Bake until risen and firm, 20 to 25 minutes; cool completely on sheet. Reduce oven temperature to 300 degrees.  

Place loaf on a cutting board, and using a serrated knife, cut diagonally into 1/4 inch-thick slices; place slices in a single layer on sheet. 
Bake, turning once, until dried and slightly golden, 25 to 30 minutes; cool completely. 

Enjoy.....jue
recipe from here