For years it was a family tradition to bake bunny biscotti cookies for Easter breakfast. I thought it would be fun this year to make them again even though I no longer have little hands to 'help' me out. The original recipe (from Sunset Magazine, I think) used white all-purpose flour and white sugar, but due to healthier lifestyles these days, I used whole wheat flour (that's why the bunny is brown) and Splenda Blend. The dough can be mixed by hand but in the end you will need to squish it together like clay to form the bunny. Kids will love playing with the biscotti dough and it doesn't seem to harm the cookie texture at all. I hope you will give this recipe a try and make it a tradition in your household. Without any further ado here is my Easter gift to you, the Brown Bunny Biscotti:
3 large eggs
3/4 cup sugar (or 3/8 cup Splenda Blend)
1/2 cup (1 stick) melted butter
1 tsp. vanilla extract
1 tsp. grated orange peel
3 cups all-purpose flour (or 3 c. whole wheat flour)
2 tsp. baking powder
1 chocolate chip and 1 dried cranberry for each cookie
Coarse sugar for sprinkling
Preheat the oven to 350 degrees F.
Mix 2 eggs and 1 egg white with the sugar (or Splenda Blend) until light yellow and thick. Beat in the melted butter and add the vanilla extract and grated orange peel. Mix in sifted flour and baking powder. Shape the dough on a parchment lined cookie sheet into one large (10-12") bunny about 1" thick or two 6" bunnies of 1" thickness. Firmly attach the parts of the bunny, adding texture for fur, pressing in a chocolate chip (for the eye) and a dried cranberry (for the nose). Use the extra egg white to wash a glaze over the whole bunny making sure to brush some egg white 'glue' into the seams. Sprinkle on coarse sugar and bake the biscotti bunny for 20-25 minutes. Cool your Easter treat on a wire rack and ENJOY!