~*~ THREE SEED BISCOTTI ~*~
SERVES: 6-8 BISCOTTI ⎪ LEVEL: INTERMEDIATE
I always want to eat light Thanksgiving morning, but don’t want to sacrifice the day-long celebration of eating glorious homemade food! So I put together this recipe for a nutritious breakfast treat. You can use any combination of seeds you like. I used leftover roasted Turban Squash seeds along with sunflower and sesame. I suggest buying the seeds already roasted to save time, but doing it yourself fills the house with wonderful nutty aromas (your call!). Baking time will vary depending on the size and cuts of your slices, so check on your biscotti babies every couple of minutes.
1 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons unsalted butter, room temperature
1/3 cup white granulated sugar
1 large egg
1/2 tablespoon sesame, sunflower, or pumpkin seed oil
1/2 teaspoon vanilla extract
1/4 cup roasted squash seeds, plus 1-2 tablespoons for garnish
2 tablespoons hulled sunflower seeds, plus 1-2 tablespoons for garnish
2 tablespoons sesame seeds, plus 1-2 tablespoons for garnish
1. TOAST THE SEEDS
For the sesame seeds:
Toast sesame seeds in a dry skillet over medium heat until lightly browned, stirring occasionally. Or bake on a dry baking sheet at 350° for 8-10 minutes or until lightly browned.
For the squash and sunflower seeds:
Preheat oven to 350F. Toss in butter or olive oil. Bake pumpkin and sunflower seeds for 15 to 20 minutes or until light golden brown and crisp, stirring once.
2. MIX DRY INGREDIENTS
Whisk together flour, cocoa powder, baking powder, and salt.
3. MIX WET INGREDIENTS
In a separate bowl, cream together butter and sugar with a wooden spoon or hand mixer. Mix in the egg. Then whisk in seed oil and vanilla extract until smooth.
4. CHILL THE DOUGH
Stir in dry ingredients with a wooden spoon until flour is just combined; the dough should be very sticky. Stir in the seeds. Cover the dough with plastic wrap and chill in the fridge for 30 minutes so it’s easier to shape.
5. SHAPE & BAKE
Transfer dough onto plastic wrap. Fold the plastic wrap over the dough and mold into a flattened log. Transfer to a parchment-lined baking sheet and make final shaping adjustments with floured hands if desired. Top the log with reserved seeds, pressing them down to ensure they stick. Bake in the oven for 20-25 minutes*. Remove from oven and let cool for 15 minutes so it’s easier to cut.
*TIP* It’s ready when you poke in a tooth pick and it comes out clean.
6. CUT & BAKE AGAIN
Reduce oven temp to 325F. With a serrated knife, cut logs at a slight angle in 1/2 to 1-inch slices. Evenly align the slices back onto the baking sheet and bake for about 15 more minutes, until firm and slightly dry. Let cool completely.
7. SERVE & STORE
Dunk in espresso, coffee, or black tea. Store in an airtight container for up to 2 weeks or in the freeze for several months.
NOTE: You can honestly push it to 3-4 weeks. Even when super stale they’ll moisten when introduced to your hot morning drink.
~*~ CHOCOLATE VARIATION ~*~
In step 2, mix together 3/4 cup coco powder with flour, baking soda, and salt. Before serving, place 2/3 cup chocolate chips in a bowl. Microwave at 15 second intervals, stirring in-between until completely melted. Dip half the biscotti in melted chocolate. Place on parchment paper and transfer to fridge until chocolate is firm.
~*~ WHOLE WHEAT VARIATION ~*~
In step 2, mix 1/4 cup flour and 1/4 cup whole wheat flour with baking soda and salt.
~*~ VEGAN VARIATION ~*~
Replace butter with non-dairy butter like Earth Balance. Replace egg with 3 tablespoons apple sauce or non-dairy milk.
~*~ GLUTEN FREE VARIATION ~*~
Replace flour with almond or coconut flour.
Sources & Inspirations: