Recently, Rocky has really become quite the watchdog. We have a picnic table in the backyard and he takes the liberty to sit on top of it. From there, he can see into a few of our neighbors’ yards and also moniter all bird activity in a 100-yard radius. Oh, how he would love to snag a bird. I even got a birdhouse that Jon put up in the back yard to entice the birds to come into the back yard and entertain him.
It is all very cute.The bridge here is that this biscotti is maybe a little like bird food. It is full of toasted nuts and seeds and whole wheat flour.I like to say that this is a biscotti for the tea drinkers. It’s not heavy and doesn’t need the sweetness that normal biscotti does to hold its own against bitter coffee. This biscotti is perfect with a cup of herbal tea. I am going to recommend something like a tarragon lemon tea. Yes that would be perfect.
Nut and Seed Biscotti
makes about 15 pieces.
1 1/3 cups white whole wheat flour
2 cups mixed nuts and seeds (I used a combo of sesame seeds, poppy seeds, sliced almonds, and pistacios)
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
Preheat oven to 300F degrees. Rack in the middle. Lightly butter or oil a 1-pound loaf pan and line with parchment paper.
If you are using any whole nute, place them in a plastic bag or between two sheets of waxed paper. Bang them with a meat tenderizer or a wooden spoon or rolling pin to get them into smaller pieces.
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.
Here are some pics of the other animals, you know, so they don’t get jealous.