Whole-Wheat Walnut-Raisin Biscotti

• Vegetable oil, for baking sheet
• 3/4 cup whole-wheat flour
• 1/2 cup all-purpose flour, plus more for dusting
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup walnut halves
• 1/4 cup golden raisins
• 2 large eggs
• 1 teaspoon pure vanilla extract

1. Preheat oven to 350F.
2. Brush a baking sheet with oil.
3. In a medium bowl, whisk together both flours, sugar, baking powder, and salt; stir in walnuts and raisins.
4. In a small bowl, whisk together eggs and vanilla.
5. Add to flour mixture; stir just until combined.
6. On a lightly floured surface, with floured hands, pat dough into a loaf about 1 inch thick, 2 1/2 inches wide, and 7 inches long; transfer to prepared baking sheet.
7. Bake until risen and firm, 20 to 25 minutes; remove from oven and let cool completely on sheet.
8. Reduce oven to 300F.
9. Transfer loaf to a cutting board, and using a serrated knife, cut diagonally into 1/4-inch-thick slices; place slices in a single layer on sheet.
10. Bake, turning once, until dried and slightly golden, 25 to 30 minutes, rotating sheet halfway through.
11. Transfer sheet to a wire rack and let cool completely.
12. Biscotti can be stored in an airtight container at room temperature up to 1 week.
13. (Per Serving)
14. Calories: 58
15. Fat: 1.9g (0.3g Saturated Fat)
16. Protein: 1.7g
17. Carbohydrates: 9.2g
18. Fiber: 0.7g

vegetable oil, flour, allpurpose flour, sugar, baking powder, salt, walnut halves, golden raisins, eggs, vanilla

Taken from www.epicurious.com/recipes/food/views/whole-wheat-walnut-raisin-biscotti-387479 (may not work)