Bonnie’s Dried Fruit and Almond Biscotti

This is the second year my friend Bonnie has come over during the holidays to bake these delicious biscotti.  Feel free to use whatever type of flour and sugar you like.  We used dried pears, peaches, prunes and apricots.


2 cup oat flour
2 cup spelt flour
1 t. baking powder
¼ t. salt
1 cup coconut sugar
1 cup raw sugar
6 t. Ener-G egg replacer
8 T. water
1 t. pure vanilla extract
1 ½ t. cinnamon
1 1/2 cups dried assorted fruit, chopped
1 cup almonds, chopped
Christmas colored sugar


Preheat oven to 350 degrees.

Whisk in a small bowl the Ener-G egg replacer and the water. 

In another small bowl place the dried in the bowl and pour boiling water to just cover all of the fruit.  Let this stand for approximately 3 to 5 minutes.  Drain water from fruit and keep the water if needed later to add to dough, set aside.

Combine in mixer bowl the flours, sugars, baking powder, cinnamon and salt.  Attach the paddle attachment to the mixer.  Note this dough will be very thick and you will need the heavier paddle to mix the dough.  Pour in the egg replacer, and the vanilla extract.

Mix well and then add the dried fruit and the almonds.  Stir until well blended.  This should be a very thick dough like mixture, if it is too thick you can add one tablespoon at a time, more water from dried fruit.

Line a cookie sheet with parchment paper.  Place dough in center on top of lined cookie sheet.  Sprinkle the top of dough with some extra flour and shape into a flat log, the length of the cookie sheet. 

Brush the top of the log lightly with water and sprinkle with Christmas colored sugar. 

Bake for 20 to 25 minutes until log feels pretty firm and toothpick comes out clean.  Remove from oven and allow log to cool for 15 minutes.

Cut the log into 1” slices.  Cover cookie sheet with wire racks.  Place slices on top of wire racks and return to oven and bake for 15 to 20 minutes until the logs feel well toasted.  Be careful not to burn the chocolate, keep a close eye on the logs.  Remove from oven and cool.  Store in an airtight container.