Carrot Cake Biscotti

4/1/2022

April is National Brunch month! I am so on board with this. Sure, breakfast is great. It’s your jumpstart meal and it sets the tone for the rest of your day. But, more times than not, it’s eaten in haste as I run out the door to meet up with friends for a morning walk or its a granola bar that I eat in my car while I run errands. I rarely take the time to relax and enjoy my breakfast the way that I should.

That’s where brunch comes in— with its decadent egg dishes, delicate pastries and bottomless drinks. Brunch is set up to be the most unhurried meal of the week. Sipping on a drink while relaxing and enjoying the bounty of sweet and savory dishes is the essence of meal enjoyment for me. And, let's not ignore the sleep-in factor. We can all agree that gathering around the table with friends and family is much more pleasant after a little extra sleep. 😴

In honor of National Brunch month - I'm sharing one of the things that I include on almost every one of my brunch menus - biscotti. These carrot cake are the essence of Spring. They add just the right amount of sweetness and crunch to a brunch table filled with tangy french toast and herbed chicken salad. They're also a great little treat to tuck inside baskets this time of year. 🐰😉

Carrot Cake Biscotti
8 oz carrots, peeled
1/2 cup raisins
1/4 cup pecans
½ cup butter, softened
1/2 cup brown sugar
1/2 cup sugar
2 eggs
3 1/2 cups flour
2 teaspoons baking powder
1 tsp cinnamon
1/2 tsp nutmeg
½ teaspoon salt