Whole Wheat Biscotti with Nuts and Dried Fruit

Whole Wheat Biscotti with Nuts and Dried Fruit
Fit Sugar

1 1/4 cups whole wheat pastry flour
1 teaspoon baking powder
1/3 cup sugar
1/4 teaspoon salt
1/2 cup chopped nuts (I used walnuts)
1/4 cup dried fruit, chopped (I used dried cherries and apricots)
2 large eggs
1 teaspoon pure vanilla extract
1 tablespoon molasses

Preheat oven to 350 degrees. Brush a baking sheet with oil; set aside. In a medium bowl, whisk together flours, sugar, baking powder and salt; stir in nuts and dried fruit. Set aside.

In a small bowl, whisk together the eggs, molasses and vanilla. Add to flour mixture; stir just until combined.

On a lightly floured surface, pat dough into a loaf about 1 inch thick, 2 1/2 inches wide (about 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. Store in an airtight container at room temperature up to 1 month.