During the pandemic I built up quite a collection of different kinds of flour because I was baking so often. Now I’m in dilemma because they’re all reaching their expiration dates right around the same time! So I’ve been making it a point to bake with the flour thats on its way out. Thus, why I created these biscotti! Plus, I’m a MAJOR morning coffee / afternoon tea person and if I don’t have *something* to dip in my beverage, I lose my mind. It doesn’t make sense to me to have tea or coffee without a little treat on the side. These are PERFECT with tea or coffee. Crunchy, slightly sweet, nutty and DELICIOUS. If you’re a fan of biscotti that are a tad sweeter, I’d recommend adding in dried fruit or candied ginger. I prefer when they aren’t too sweet, because I do my best to limit my sugar. Honestly, I’m obsessed with biscotti. My husband doesn’t get the whole biscotti thing, but he tries to eat it plain with NO tea or coffee on the side, which, obviously, is not the correct way to eat a biscotti. I’ve tried to tell him…
INGREDIENTS
1 cup whole wheat flour
1 cup rye flour
1/4 cup coconut flour
1 tsp baking powder
pinch of salt
2/3 cup packed brown sugar
1 tsp almond extract
4 eggs
1/3 cup chopped pistachios
2/3 cup chopped almonds
- Preheat the oven to 300 degrees and line a baking sheet with parchment paper.
- Whisk together the whole wheat flour, rye flour, coconut flour, baking powder and salt.
- In the bowl of a stand mixer with the whisk attachment, beat together the sugar and eggs for 2-3 minutes. Add in the almond extract and beat for one more minute. Scrape down the sides of the bowl and add the flour mixture. Mix at low speed until combined. Add the chopped pistachios and almonds (I like to chop mine in a food processor for about 10-20 seconds). The dough will be a little sticky.
- Scrape out half of the batter onto the baking sheet. Moisten your hands with water and form a log, 12 inches long by about 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet, but leave at least 2 inches of space between them.
5. Bake for 50 minutes, until lightly browned and dry. Remove from the oven and let sit on a wire rack for at least 20 minutes. Place the logs on a cutting board and slice thin, about 1/3 inch, straight across or on the diagonal.
6. Place the cookies back on the baking sheet and place in the middle rack of the oven. Bake 15 minutes. Flip the cookies and bake for another 10-15 minutes until hard and lightly browned. Remove from the oven and allow to cool.
7. Store in a tightly closed container for 2-3 weeks. But hopefully you’ll enjoy them all before then. They definitely taste best right out of the oven, but isn’t that always how it goes? 🙂
Enjoy! ❤
C'est le Brie 