Chef Joe Jacobsmeyer from Oakmont of Folsom showed off his baking skills by making cookies for both his two legged and four legged friends. Try his fun Easter inspired recipes at home yourself – Carrot Cake Biscotti and Sweet Potato-Carrot Dog Biscuits.

Carrot Cake Biscotti

Total Yield: 24 Biscotti
Shelf Life: up to 4 days if stored airtight
Total Time: 1 Hour
Recipe By: Chef Joe Jacobsmeyer
@ Oakmont of Folsom
 

Ingredients

  • 1 cup minced carrots
  • ½ cup golden raisins
  • ¼ cup minced pecans
  • ½ cup butter, softened
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 3 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ground ginger
  • 1 tsp black pepper
  • ½ tsp salt

 

Preparation:

  1. Preheat oven to 350 degrees.
  2. In your food processor, pulse carrots, pecans and raisins until chopped very small.
  3. Add in butter, sugars and eggs and pulse until combined.
  4. In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, ginger, black pepper and salt.
  5. Whisk until combined.
  6. Scrape the carrot mixture into the flour mixture and mix until fully incorporated in stand mixer.
  7. Divide dough in half.
  8. Working on a floured piece of parchment paper or flat non-porous surface board, shape each half into a long roll shape, about 12-14″ long. Carefully lift rolls onto a baking sheet, 3-4 inches apart from each other.
  9. With your fingers, press down on each “log” so that they end up being about a ½” high.
  10. Bake for 25 minutes or until golden brown.
  11. When biscotti has cooled enough to handle (around 5 minutes), yet are still warm, use a sharp knife and cut crosswise slices (approximately ½” in size).
  12. Lower oven temp to 325 degrees.
  13. Once cut, flip each piece to one side (cut side down) and place back on original baking sheet. Bake at 325 for 10 minutes.
  14. Remove from oven and quickly flip slices over to the other side (i just use my fingers).
  15. Bake for another 10 minutes or until somewhat firm and lightly browned.
  16. Transfer to wire racks to completely cool.
  17. Glazing: Space biscotti pieces no more than ½ inch or so apart from each other on either a wire rack or parchment paper (hello easy clean-up) dip a metal whisk into glaze or melted white chocolate, quickly drizzle back and forth, back and forth across sections of your Biscotti Continue until they are glazed to your liking.

Pro Tip

For crispier biscotti, leave the sliced pieces in the oven another 5 minutes per side.

Glaze

Melt white chocolate and drizzle over or make a simple glaze with:

  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 2 tbsp milk
  1. Mix well until smooth and creamy.
  2. Add food coloring to make for fun décor

 

Sweet Potato & Carrot Dog Biscuits

Total Yield: 24 Biscuits
Shelf Life: 1 week stored airtight
Total Time: 1 Hour
Recipe By: Chef Joe Jacobsmeyer
@ Oakmont of Folsom
 

Ingredients

  • 2 cups almond flour
  • 1 cup whole wheat flour
  • ¼ cup flax seed meal (optional)
  • ⅓ cup steamed sweet potato
  • ⅔ cup shredded carrot
  • ¼ tsp cinnamon
  • 1 egg
  • ¾ cup water

 

Preparation:

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl – add flours, flax seed meal, sweet potato, carrot, cinnamon, egg and water.
  4. Mix well until fully combined.
  5. Continue to knead until a big ball of dough forms.
  6. With a rolling pin, roll out the dough until about ¼ inch thickness.
  7. Using and fun type of cookie cutter (I used heart shaped, but you can find some great dog bone shape cookie cutters at and kitchen supply store), cut out biscuits and place on the parchment lined baking sheet.
  8. Bake for 30 mins, until golden brown.
  9. Cool on a wire rack.
A portrait of Chef Joe
Chef Joe Jacobsmeyer Oakmont of Folsom