Nut and Seed Biscotti

 

Giving food away to people is a favourite activity of mine.  If you know me personally, you have likely received some unsolicited jam, cookies or pies in our time together.  Once I've established you like to receive food, I'm even more likely to bring you something tasty.  The first time I show up with an edible gift is always a little awkward for me.  Reactions range from elation to surprise to panic (oh no!  you made me food, now I have to make you food).  Hockey teams, neighbours, friends and family - they all know sharing food is a habit I just can't break.

 

The first time I made these cookies was way back in 2009.  I had just started a new position at work and was just settling in with my new coworkers.  The biscotti were just too good not to share, but I was anxious that I might be perceived as that crazy lady who shows up with healthy snacks no one wants to eat.  My closest coworker was young, unmarried and kid free.  Did she want the snack I was fuelling my kids with? 

I think you know where this is heading...  The friend loved the cookie and might just be this site's biggest fan.  I've made her more food than I can count.  At her wedding her father said to me, "you're that woman who taught her how to cook so many good things!"  And tomorrow?  We're heading to her baby shower.  Yep, I think she'll be baking these for her new moms group sometime real soon. 

 

 

They're just barely sweet and full of protein and healthy oils from all those nuts. Slicing the loaf is a little tricky but once they are nestled on the cookie sheet they bake up crisp and crunchy. Perfect with a cup a tea or a big glass of milk.  I find slicing the loaf while cool with my sharpest knife to be the best.  You can make any combination of nuts and seeds, I include my combo below.

 

 Nut and Seed Biscotti

adapted from 101 cookbooks

1 1/3 cups spelt flour

2 cups mixed nuts and seeds (1c almonds, 1/2c hazelnuts, 1/4c walnuts, 1/4c sunflower seeds)

1/2 teaspoon fine grain sea salt

2 large eggs

2/3 cup succanet (could use raw cane sugar, or demerara sugar)

1/4 cup extra-virgin olive oil

 

Preheat oven to 300degrees.

Line a loaf pan with parchment paper.  Line a cookie sheet with parchment paper.

In a large bowl combine the eggs, succanet.  In a smaller bowl, combine the flour, nuts, seeds and salt.  Add nut/flour mixture to large bowl with egg mixture.  Stir until thoroughly combined.  Pour into prepared loaf pan and press down (Heidi suggests using damp fingertips).

Bake 45min until a toothpick comes out clean.  Remove parchment sling from loaf pan and allow loaf to cool completely.  Slice the loaf using a sharp serrated knife into 1/4" slices and place on prepared cookie sheet.  Brush the tops with olive oil and bake 5min.  Flip over and brush tops with olive oil and bake another 5min.  Let cool and enjoy!