Cowboy Biscotti Cookies

My New Computer App – Cowboy Biscotti Cookies
Imagine that you have created an app for your phone or computer…and this app is like no other in existence. This app immerses you in a total experience. For example….you are walking across a noisy, roaring creek, balancing carefully on the flat surfaces of individual stones. Just as you cross to the other side of the creek the path flattens and widens to smoother stones that are easier to traverse.

Suddenly you are intoxicated by the scent of lilacs…..not a slight suggestion of the scent…but a full-on in-the-face blast. You slow your step as you make it along the path to the back door of your home to prolong the experience. There’s this one step where you hesitate and rock back to the previous position to take in that breath where the scent is the strongest. Inhale…deeply…walk slow as you move down the path and on into your home. As you enter your home you can still remember the actual scent although it is fading to the memory of the scent.

Did this just really happen to me or was it this app?

Hmmmm, well, here’s another great scent to get immersed in…..cookies baking in the oven. But these cookies are different….no butter or oil, no eggs, no processed sugar and no dairy products. They are so good and each batch can be different depending on your additions. You can twice bake them as traditional biscotti for a crispier cookie or just bake once and slice for a slightly more moist cookie. Sometimes I do add a little dairy dark chocolate melted and drizzled over the baked surface. Hubby loves them!

This recipe came from Rip Esselstyn’s cookbook. You may or may not know about Rips father Dr. Caldwell Esselstyn. He is one of two doctors that have successfully reversed heart disease with diet alone. Although I’m sure he would never drizzle dairy chocolate over the tops.

My bad.
  • ⅔ c raw cashews or walnuts
  • 2 T water
  • ½ c maple syrup or honey
  • 1 T vanilla extract
  • 1 ½ c whole wheat flour
  • ¼ c old-fashioned rolled oats
  • ½ t baking soda
  • ½ c of mix-ins: any combo of raisins, pecans, dried cranberries, pistachios, almonds, carob chips, coconut flakes….get creative here
  • Oven 350 degrees. Line a baking sheet with parchment paper.
  1. In a food processor, blend the nuts and water until the mix is lumpy. Add the syrup or honey and vanilla and blend until uniformly mixed. Pulse in the flour, oats and baking soda with as few rotations of the blade as possible so the flour doesn’t toughen up. Add your mix-ins and blend once or twice more. I often transfer dough to a bowl to mix in the mix-ins but you don’t have to if you want to reduce clean up.
  2. Form the dough into a log on the parchment lined pan. Bake for 25 minutes.
  3. Remove from oven and set aside to cool.
  4. If you choose to twice bake for crispier biscotti type cookies reduce the oven temp to 300 degrees.
  5. Slice the log with a serrated knife into about ½ inch slices. At this point you can consider them done or place slices on the baking sheet again and bake for an additional 10 minutes on both sides.



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