Biscotti and coffee, the perfect combination

We’re training for our second marathon now (in June) and one thing you learn very quickly when running long distances is that if you aren’t fueling your body correctly, you’re not going to get very far. So we’re trying to eat more vegetables, get better carbohydrates (more whole grains) and have lots of water. We’re also trying to eat a healthy breakfast at least five days a week.

Our handheld breakfast frittatas are a key part of our fueling plan, but they’re almost all protein. We need some carbs in there too. So we went back to our old standby of biscotti. I love biscotti because much like the handheld frittatas, you can vary the recipe so many ways. We’ve done cornmeal biscotti, chocolate biscotti, and even kitchen sink biscotti. We’ve used dried apricots, sage, cherries, and pears. Hazelnuts, pecans, almonds, and cashews have all made an appearance. Today though, we’re all about the cranberries.

Full disclosure, these cranberries aren’t local. This fall, when cranberries return to the market, we’ll dry a bunch so that we can use them in this biscotti recipe. But for this recipe, we went to the store. Even though we have jars and jars of canned fruit from the summer, we don’t have any dried left, a fact that has me longing for spring in the worst way. But we do have local flours, both the hard red wheat from Nash’s and the Shephard’s Grain flour from Stone-Buhr.

Continue reading Cranberry-Flax Biscotti