These Italian-style cookies are extremely crunchy and are meant to be dunked. Serve them with a cup of hot tea, coffee, or even, as they do in Italy, a sweet dessert wine.

Sun Baked Whole-Wheat Biscotti

(Adapted for the Sun Oven from Martha Stewart’s Everyday Food Light)


3/4 cup whole-wheat flour

1/2 cup all-purpose flour

1/3 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup walnut halves

1/4 cup golden raisins

2 large eggs

1 teaspoon vanilla extract


Set Sun Oven out to preheat.

Line a baking rack or sheet with parchment paper or a silicone mat, set aside.

In a medium bowl, whisk together the whole-wheat and all-purpose flours with the sugar, baking powder, and salt. Stir in the walnuts and raisins. In a small bowl, whisk together the eggs and vanilla extract. Add the eggs to the flour mixture stirring until just combined. Turn the dough out onto a lightly floured surface and with lightly floured hands form a loaf; about 1-inch thick, 2 1/2-inches wide, and 7-inches long. Transfer the loaf to the prepared baking rack. Bake until risen and firm, 35 to 45 minutes. Remove from the Sun Oven (leave oven out) and let cool completely on the rack. Transfer the loaf to a cutting board and use a serrated knife to cut diagonally into 1/4-inch slices. Place the slices in a single layer on the baking rack. Return the rack to the Sun Oven and bake until the biscotti are dried and slightly golden, 30 to 40 minutes. Cool completely on a wire rack. Store in an airtight container for up to 1 week.

Makes 24 biscotti.

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