seedy biscotti

Biscotti: Italian, from Medieval Latin bis cotus, roughly meaning “twice baked”

Biscotti is one of my all-time favorite mid day accompaniment to tea, however many will consider this unorthodox (sorry guys!); in Italy, biscotti are usually eaten with vin santo, an Italian dessert wine, whereas in the United States and the United Kingdom they are often served with espresso in coffee bars. Tea, wine, coffee or even hot chocolate, the overall brittleness of biscotti makes the treat ideal for dipping whatever your preference!

Traditional biscotti would be made with flour, sugar, and eggs, which are then flavoured with nuts and/or aniseed. I have tried to stay ‘true’ to the traditional technique of making biscotti, but added a few yummy twists that will boost their nutritional value for a great-tasting, healthy snack!

Makes 24

215g (7 ½oz) plain flour

150g (5oz) mixed seeds (equal weights of pine nuts, linseed, sunflower, and pumpkin seeds)

100g (3 ½oz) sugar

50g (2oz) whole/chopped/flaked almonds (it doesn’t really make a difference to the taste, choose whatever you prefer)

Pinch of salt

½ tsp baking powder

2 eggs

Some milk for glazing

Preheat a 190°C/Gas 5 oven. Grease and flour a baking sheet.

1. Toast the mixed seeds and almonds (separately) in dry frying pan over a medium-hot heat. It will take about 4-5 minutes to get them nicely toasted. When cool, grind half of the almonds, and half of the seed mixture in a food processor, blender, or coffee grinder until pulverised.
2. Combine the flour, sugar, salt, baking powder and ground almonds/seed mix in a bowl and mix to blend. Make a well in the centre and add the eggs. Stir to form a rough dough, and then transfer to a floured surface and knead until well blended (it will be very sticky at first but will improve with kneading, try to avoid adding much flour). Knead in the remaining almonds and seed mix.
3. Divide the dough into 3 equal parts. Roll into logs about 2.5cm (1 in) in diameter. Place on the prepared sheet, brush with the milk and bake for 20 minutes. Remove from the oven. Turn the heat down to 140°C/Gas 1.
4. With a very sharp knife, cut each log at an angle making 2 cm (1 in) slices. Return the slices on the baking sheet and bake for a further 25 minutes. Transfer to a rack to cool.