Biscotti: The Perfect Endurance Fuel

As I count down the days to the JFK 50 Mile Run (11 more days… eeeek!), a race long enough to warrant eating real food rather than GUs and PowerGels, I got to thinking about some of the best homemade foods that have sustained me during long runs in the past. Biscotti are a favorite, as they are easy to carry, easy to digest, and don’t easily crumble.

I started making biscotti about ten years ago, using a recipe I saw for the first time while watching  Everyday Italian with Food Network Chef Giada de Laurentiis. I’ve made a couple of tweaks to the original recipe to make this twice-baked Italian cookie both runner friendly and a perfect holiday treat.

Get the recipe!

4 thoughts on “Biscotti: The Perfect Endurance Fuel

  1. All those pumpkin entries made me so sad not to have Pumpkin this fall, but THIS cheered me right up! I new I was born to be a runner, I’ve been eating biscotti for years 🙂 Thanks for the recipe, I have everything I need to make it here!


    • Hi Liz! Thanks so much for your comment. Running is definitely more fun with cookies to eat! I hope you enjoy the biscotti. Some people aren’t crazy about the flavor that the cornmeal adds, but I love it. Please let me know what you think!


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