1 C blanched whole almonds, toasted and chopped coarsely
1 tsp baking powder
Pinch salt
2 C fresh ground soft white wheat flour
¾ C granulated white sugar
3 large eggs
1 tsp pure vanilla extract
½ tsp pure almond extract

Preheat oven to 350°. Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.

Reduce oven temperature to 300° and line a baking sheet with silpat or parchment paper. In a small bowl lightly beat the eggs and extracts together. Set aside.

In the bowl of Blendtec mixer with cookie paddles combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. With floured hands divide dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches long and 2 inches wide. Transfer logs to the prepared baking sheet, spacing the logs about 3 inches apart, and bake for 35-40 minutes, or until firm to the touch (logs will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer logs to a cutting board and, using a serrated knife, cut log into slices 1/2 inch thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container.

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¾ C granulated sugar
2 eggs (can use dried eggs 2 heaping T with 6 T water)
¼ C vegetable oil
1 T orange juice
2 tsp rehydrated orange granules
1 ½ tsp vanilla extract
2 C soft white wheat flour
½ C coarsely chopped almonds
1 tsp baking powder
¼ tsp salt
1 C chopped rehydrated and dried tart cherries
1 T egg white powder with 3 T water (or use 1 real egg white with 1 tablespoon water)
Granulated sugar for shaking after baking
2-3 tablespoons additional flour

Rehydrate orange granules and mix up 1 T orange juice powder to ¼ C water to make strong. Then measure juice and orange peel, as required by recipe.

Combine ¾ cup sugar and eggs in a Blendtec bowl. Beat with cookie paddles at medium speed, 2 to 3 minutes, or until mixture is thick and pale in color.

Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed.

In a separate bowl, combine flour, chopped almonds, baking powder and salt. Gradually add the flour mixture to the egg mixture. Mix with Blendtec on cookie setting mixer on low speed 1 to 2 minutes, or until well mixed. Stir in chopped cherries on number 1 speed just until blended into mixture.

Turn dough onto lightly floured surface. (Use about 2 tablespoons flour. Dough will be soft and sticky.) Lightly sprinkle the dough with an additional 1 tablespoon of flour; knead flour into dough. With floured hands, shape dough into 2 (8x2-inch) logs. Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly.

Combine egg white and water; brush on logs. Sprinkle with granulated sugar.

Bake in a preheated 350° oven 25 to 30 minutes, or until light brown and firm to the touch. Let cool on baking sheet 15 minutes.

Reduce oven temperature to 300°. With a serrated knife, cut logs diagonally into 1/2-inch slices. Arrange slices, cut-side down, on baking sheet. Bake 8 to 10 minutes; turn slices. Bake 8 to 10 minutes, or until golden brown. Remove to wire rack; let cool completely.

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2 eggs
¼ tsp salt
¾ cup sugar
2 tsp vanilla extract
1 tsp baking powder
¼ C grapeseed oil
½ C pistachio nuts
½ tsp almond extract
1 C dried cranberries
1 ¾ C fresh ground soft white wheat flour

Preheat the oven to 300°. In the Blendtec Mixer with cookie paddles mix together oil and sugar until well blended then add in the vanilla and almond extracts, mix well then beat in the eggs. In a separate bowl combine flour, salt, and baking powder then gradually stir into egg mixture. Mix in cranberries and nuts then divide dough in half. Form two logs 12 x 2 inches on a cookie sheet that has been lined with Silpat or parchment paper. Dough may be sticky so wet hands with cool water to handle dough more easily.

Bake for 35 minutes in the preheated oven or until logs are light brown. Remove from oven and set aside to cool for 10 minutes. Reduce oven heat to 275° degrees then cut logs on diagonal into ¾ inch thick slices. Lay on sides on Silpat on cookie sheet and bake them for approximately 10 minutes or until dry then let the Cranberry Biscotti cool.

Enjoy your freshly made Cranberry Biscotti!

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¾ C sugar
¾ C packed brown sugar
⅔ C butter
2 eggs
1 ½ tsp vanilla
1 ½ C fresh ground flour
2 tsp baking powder
1 tsp salt
2 ½ C rolled oats
1 ½ C rehydrated freeze dried apricots
1 C raisins

Preheat oven to 350. Beat sugars, butter, eggs and vanilla in bowl at medium speed. Combine flour, baking powder and salt in separate bowl. Add to egg mixture and beat at low speed 2 to 3 minutes or until smooth. Stir in oats, apricots, and raisins. Drop by tablespoons onto nonstick baking sheet. Bake 10-15 minutes or until golden.

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Brown Rice Cookies

½ C Butter or margarine
¾ C Sugar
1 Egg; beaten
1 tsp Vanilla

1 C Sifted flour
1 ½ tsp Baking powder

¾ C Coconut
2 C cooked brown rice

2 tsp Cinnamon
1 T Sugar
1 C Pecans or walnuts; finely

Cream together butter and sugar. Add beaten egg, vanilla, mix well. Add sifted dry ingredients. Fold in cooked rice and coconut. In another bowl, mix together 1 tablespoon sugar, cinnamon and nut meats. Drop cookie dough by teaspoons on ungreased cookie sheet. Sprinkle top of each cookie with cinnamon-nut mixture. Bake in 350° oven for 20 to 25 minutes or until cookies are a golden brown in color. Makes 2 dozen.

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1 C brown sugar
½ C butter or shortening
2 eggs
¾ C pinto beans, cooked and pureed
¾ C chunky applesauce, rehydrated
2 ¼ C all-purpose flour, can use soft wheat flour fresh ground
1 tsp baking soda
1 tsp baking powder
½ tsp cinnamon
½ C nuts (optional)
½ C raisins

Cream sugar and shortening, add eggs and blend well. Add pureed pinto beans and applesauce, beat until fluffy. Combine dry ingredients in a small bowl; add to creamed mixture and mix until smooth. Stir in nuts and raisins. Drop by tablespoons onto greased cookie sheet. Bake at 375 degrees for 15 - 17 minutes or until golden brown. Cool on rack.

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