Multigrain Biscotti
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Multigrain Biscotti
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You're welcome to change the mix of seeds and nuts if you keep the quantities the same. If you want to make the shopping list a little shorter, you can use 2 tablespoons of another one of the seeds in the recipe to replace the flax seeds or millet, although I like the crunch of millet. Be sure the zest the orange before juicing it, to add to the dough.
I used almonds, but hazelnuts shelled unsalted pistachios (no need to toast those, and best to leave pistachios whole, before using) or another favorite nut, would work in place of the almonds.
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Ingredients
- 1 1/4 cups (185g) all-purpose flour
- 1/2 cup (70g) cornmeal preferably stone-ground
- 3/4 cup (150g) sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda (free of lumps)
- 3/4 teaspoon Kosher or sea salt
- freshly ground black pepper
- 1 cup (135g) almonds toasted and coarsely chopped
- 1/3 cup (50g) Unsalted Pumpkin Seeds
- 1/3 cup (55g) unsalted sunflower seeds
- 1/4 cup (25g) sesame seeds
- 2 tablespoons (25g) flax seeds
- 2 tablespoons (25g) millet
- 2 large eggs, at room temperature
- 3 tablespoons orange juice
- zest of one orange
- 1/2 teaspoon vanilla extract
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Instructions
- Preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, cornmeal, sugar, cinnamon, baking soda, salt, and a few turns of freshly ground black pepper. Stir in the almonds, pumpkin, sunflower, and sesame seeds, as well as the flax seeds, and millet.
- In a small bowl, mix together the eggs, orange juice, zest, and vanilla. Add to the dry ingredients and stir until the dough comes together; you'll likely start using a spatula but eventually using your hands to get the dough into a cohesive mass. Divide the dough in two and roll each half on a lightly floured countertop until each is 12-inches (31cm) long. Place the two logs of dough evenly spaced on the prepared baking sheet and bake for 30 minutes, until they are light golden brown and feel firm to the touch.
- Remove from the oven and let cool 10 minutes. Lower the temperature of the oven to 300ºF (150ºC.) Using a very sharp serrated knife, slice the logs into 1/3-inch (1cm) cookies. Place the cookies cut side down on the baking sheet. (You can either bake these in two batches on the one baking sheet or use an additional baking sheet and bake them all at the same time. No need to line the second baking sheet with parchment paper.)
- Bake the cookies in the oven, flipping the cookies over on the baking sheet midway during baking. If using two baking sheets, turn the cookies midway during baking, and rotating the baking sheets midway during baking, putting the one that was on the lower rack of the oven on the upper rack, and vice versa. This second baking will take about 25 minutes.
- The biscotti are done when they are gently browned on each side and feel dry on both sides when you touch them. Remove from oven and let cool completely.
Notes
- Storage: The biscotti will keep for up to two weeks if stored in an air-tight container at room temperature.
- Serving: Serve with coffee, tea, sweet wine, or alongside a favorite fruit compote, ice cream or sorbet. Since they don't lean heavily on the sweet side, they can be served with goat cheese, or another tangy soft cheese spread, as an appetizer.
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