I set out right here to make skinny, biscotti-style crackers. They have been to be densely pebbled with all method of nuts and seeds – inexperienced pistachios, rust-toned hazelnuts, and black poppy seeds. I envisioned nuts and seeds packed collectively like pebbles in concrete, with barely sufficient flour and egg to bind every thing collectively. I might double-bake them – first in a loaf pan, after which I might slice them thinly. Then again within the oven on a baking sheet till crisp. They turned out unbelievable, a welcome addition to any cheese board.

nut and seed biscotti on a baking sheet

These biscotti make a pleasant, three-bite base for a beneficiant slather of goat cheese topped with a little bit of chutney or chile jam.


The very best of the very best of those biscotti have been those I sliced thinnest. They’d good snap, toasted up superbly, and have been notably higher than their thicker counterparts. As I point out within the recipe, I used a serrated knife and a mixture of two knife methods. 1. A back-and-forth slicing movement (if there have been plenty of nuts on the floor of that individual slice) 2. A quick and decisive single minimize. However the true key to simple slicing is ensuring the loaf is properly baked by way of.

a mix of seeds and seeds in a pile

Change It up: Variations

You possibly can incorporate any variety of spices, herbs, or zests into the biscotti dough. You possibly can experiment with your personal medley of nuts and seeds. The subsequent time I bake these I’ve made notice to slice them the good distance. It’d bit more difficult to slice, however the outcomes will likely be much more dramatic. You possibly can see the dough under right here. 

dough mixed with seeds and nuts to make biscotti in a large bowl

Extra Biscotti Recipes

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