Jake is often a little “snacky” when he gets home from work, but because meals are planned pretty strictly here and we don’t buy the typical snacks in a box, there isn’t a lot that he can just grab and munch on between home-from-work and dinner. So I found this biscotti on 101cookbooks, and it looked AMAZING, so I tried it 🙂 mine doesn’t quite look at glamorous as hers does, but they’re still real good!
My mixture was a blend of hazelnuts, walnuts, sunflower seeds, and dried prunes.
1 1/3 cups white whole wheat flour
2 cups mixed nuts and seeds
scant 1/2 teaspoon fine grain sea salt
2 large eggs
2/3 cup natural cane sugar, fine grain
1/4 cup extra-virgin olive oil (set aside, don’t add to the batter like I did the first time! lol, reading the directions first is usually a good plan 😉 )
Preheat oven to 300F degrees. Rack in the middle. Lightly butter or oil a 1-pound loaf pan and line with parchment paper.
Combine the flour, nuts and salt in a medium bowl and set aside. In a separate large bowl whisk together eggs and sugar. Add the flour-nut mixture to the egg mixture and stir until combined. The dough will be quite thick. Scoop into the prepared pan and press the dough into place using damp fingertips. You want to be sure everything is nice and compact, level on top, with no air bubbles hiding in there. Bake for 45-50 minutes – or until the loaf tests done. If you under-cook the loaf at this stage, it makes slicing difficult. Remove loaf from the oven, and turn the oven up to 425F.
Immediately run a sharp knife around the perimeter of the loaf, remove it from pan, and set the loaf upside down on a cutting board. Using a thin serrated knife (or the thinnest, sharpest knife you have), slice the loaf into 1/4-inch thick slices. Place the slices on a baking sheet. brush tops with a bit of olive oil and bake for 3-4 minutes or until the bottoms are a touch golden and toasty. Pull them out of the oven, flip each one, and brush the other side with olive oil. Bake for another 4-5 minutes or until nice and crisp. Let cool.