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Mulberry Biscotti

Crisp & sweet

A crisp twice-baked cookie sweetened with mulberries.


1 Cup Navitas Organics Mulberries
3 Eggs (+ one to brush tops)
1 Cup Sugar
¾ Cup Canola Oil
1½ tsp Vanilla Extract
3½ Cup unbleached Flour
1½ tsp Baking Powder
¼ Cup Sanding Sugar (optional)


In a large bowl, beat canola oil with sugar. Add eggs one at time. Then add vanilla extract and beat about 5 minutes. Combine flour and baking powder in a separate bowl. Gradually add to egg mixture. Add in the mulberry berries. Place mixture in a bowl, cover and refrigerate for one hour.

Preheat oven to 375. Line 2 cookie sheets with parchment paper. Divide dough into thirds. Roll out into 3 logs approximately 14” long. Place 2 logs onto one of the cookie sheets. Slightly flatten each log, so it’s about ½ inch thick. Beat the 4th egg in a small bowl and brush the tops of the logs. Sprinkle with sanding sugar. Bake approximately 17 minutes until the tops slightly crack and are golden in color.

Remove and cool for about 10 minutes on the baking sheet. Place each log on cutting board and slice on the diagonal into pieces about ¼” to ½” wide. Place each biscotti on its flat side back onto the cookie sheet and bake for 7 more minutes. Remove and cool on cooling rack. Repeat this process with the third log.

Makes: About 2

Submitted by: Navitas Organics