How to Make Carrot Cake Biscotti
Carrot Cake Biscotti is a just like carrot cake but in a crunchy cookie form. We make our carrot cake biscotti without nuts but you can easily add in walnuts or pecan if you like. These are the perfect biscotti.
- 1 stick unsalted butter room temperature
- ½ cup brown sugar
- 2 eggs
- 1 TBSP vanilla extract
- 3-1/2 cups flour
- 1 TBSP baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 2 medium carrots peeled and grated (about 1 cup)
Preheat oven to 350.
Line cookie sheets with silicon mats and set aside.
In a large bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar until light and creamy (about 5 minutes)
Add the eggs and vanilla and combine- be sure to scrape down sides.
Add the flour, baking soda, cinnamon and salt and finally carrots.
Form a large loaf about 12-14 inches long.
Bake approximately 25 minutes or until lightly browned.
Cut the loaf into slices about ½” in width.
Put cut side down and bake for an additional 10 minutes.
Flip each biscotti and cook for another 10 minutes.
Cool 10 minutes before moving from cookie sheets.