NUT, SEED & RAISIN BISCOTTI…Preciously jeweled cookies!
“Every oak tree started out as a couple of nuts who decided to stand their ground.”
Unknown
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Doing rounds of blogs is never easy when you have to run a regular life too, full of routine stuff like laundry, grocery & school trips galore. Junior goes to a new grade in another week, so half the days were scheduled with PTA’s, orientations, new books & uniforms etc. The past week has been even more hectic with the kids at home (Spring Break), & I’ve had little or no time to blog hop. One blog that I often attempt to stop at is Heidi @ 101 Cookbooks because it’s always got some path breaking stuff that you get hypnotized to try. The pictures are mesmerising, & the gentle persuasive nature of her posts have you literally eating off her blog. The ‘Nut & Seed Biscotti‘ or jewelled biscotti was such one case which I chanced by about a month ago. Heidi posted a ‘cracker’ of a biscotti, the ‘Nut & Seed’ Biscotti which looked very pretty & maybe easy to slice thin, or so I thought. Should have known better, because nuts are nuts after all, but she had me chopping the nuts of my bookmarked recipe at a frantic pace the next morning after the kids left for school. The recipe itself is simple & ‘packed with nuts’…very jewel studded indeed, like the Queen’s crown. However, it wasn’t as simple to slice thinly as the jewels had a mind of their own. I managed fairly well, but didn’t get anywhere close to the thin, gorgeous slices that Heidi did. Maybe it was because I added raisins too, or my knife wasn’t good enough, or the loaf was undercooked, though it tested done. As Helen says in the recipe “Bake for 45-50 minutes – or until the loaf tests done. If you under-cook the loaf at this stage, it makes slicing difficult.” I shall definitely give this a try again as it was deliciously studded & very YUM! Healthy & hugely successful with the kids too.
My nut mixture was a blend of 1 cup lightly toasted almonds, 1/3 cup each of lightly toasted pistachio nuts, and pumpkin seeds, and 1/2 a cup each of green & black raisins. We don’t get wholewheat pastry flour here, so I used a third cup of oatmeal flour. NUT, SEED & RAISIN BISCOTTI
adapted from 101 Cookbooks
Ingredients:
1 cup plain flour
1 cup plain flour
1/3 cup oatmeal flour
2 cups mixed nuts,raisins etc (almonds, pistachio nuts, pumpkins seeds, green & black raisins)
2 cups mixed nuts,raisins etc (almonds, pistachio nuts, pumpkins seeds, green & black raisins)
1/2 teaspoon fine grain sea salt
2 large eggs
2/3 cup light brown sugar, fine grain
1/4 cup extra-virgin olive oil
2 large eggs
2/3 cup light brown sugar, fine grain
1/4 cup extra-virgin olive oil
Method:
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Preheat oven to 150C. Lightly butter or oil a 1-pound loaf pan and line with parchment paper.
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Combine the flour, nuts and salt in a medium bowl and set aside. In a separate large bowl whisk together eggs and sugar.
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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.
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Make sure everything is nice and compact, level on top, with no air bubbles. (I sprinkled some left over oatmeal flour on top).
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Bake for 45-50 minutes – or until the loaf tests done. If you under-cook the loaf at this stage, it makes slicing difficult.
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Remove loaf from the oven, and turn the oven up to 220C.
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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.
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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.
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Makes 1 1/2 – 2 dozen.
Another recipe for Bookmarked Recipes, an event started by Ruth @ Ruth’s Kitchen Experiments. This week’s host is Laurie @ Mediterranean Cooking in Alaska.
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34 Comments
Miakoda
Those look so great, I remember seeing them on 101 too. And I really love the quote in the beginning!
Eliana
WOW – These look fabulous. They would go great with some tea.
Bharti
So elegant looking and nutritious too.
Nachiketa
Way to go……
I feel like a nut on your blog today…..
have mailed you 🙂
noobcook
yes they do look like jewels, and they are precious coz u made them 😀
Parita
hey deeba…biscottis looking soo good..I always feel hungry whenever i visit your blog..:) oh by the way have posted the chocolate racing car track cake on my blog..waiting for ur comments 🙂
Kitchen Flavours
Wow delsih….Love the loaded/studded nuts…
Arwen from Hoglet K
Looks like a beautiful and healthy combination of fruit and nuts. Taste is more important than thin slicing – but maybe you could make more to practise 🙂
Asha
Gorgeous! We always pick a chocolate Biscotti when we buy a Latte coffee, yum! 🙂
Soma
Just awesome. I need some with my coffee, are u willing to send some over deeba? ;D
Hanaâ
Lovely biscotti. I think there’s more nuts and raisins in there than “dough” :o) Great color contrasts.
noble pig
This looks absolutely fabulous. Wow, I’m in biscotti awe!
Reeni♥
They look so delicious! Chock full of goodies in every bite!
♥Rosie♥
Your biscotti looks fabulous Deeba!!
Regina
These look wonderful. All I would need is a large cup of coffee and I would be all set to go!
tres jolie
They look fantastic! I love pistachios and am drawn to anything containing them!
A_and_N
I love 101 cookbooks and yours does justice to hers!
We tried regular almond chocolate biscotti for ThanksGiving. This is the next one! Brilliant, Deeba 🙂
ICook4Fun
The biscotti look great. I really like it with lots of nuts and raisins. I can’t wait to try this out. Thanks for sharing.
Helene
Super, you can’t go wrong with biscottis and a good coffee.
coffeegrounded
These are on my list of items to bake….I love this recipe. Healthful and tasty!
Kerstin
They look lovely and delicious Deeba! I hope you had fun with your kids over spring break!
Coco Bean
Ahh, this is ANOTHER recipe I just have to try! Love your blog, it’s so beautiful and very entertaining!
amritac
They’re jeweled alright!
And look absolutely gorgeous! I cann just imagine one of those with my evening coffee….and yeah, as a reply to your comment, that was exactly why I was away for all that time…. 😀
Lorraine @NotQuiteNigella
You had me at the name! Jewelled anything is a must make and they look brilliant (and I love the flavours too)
Curry Leaf
Love Love LOVE the jewelled biscotti.Looks too perfect as all your bakes
Lori
Love that quote “Every oak tree…” and love this biscotti. They are very jeweled!
Trupti
wow Deeba BiscoTTi looks very delicious & lovely clicks
ButterYum
Theses look amazingly delicious!
How To Eat A Cupcake
Wow they look amazing, and I bet they were GREAT! 😀
BR Guest Host
Hey Deeba, beautiful biscotti and fab flavours.
Thanks for sending this into bookmarked recipes
Ricardo
Super amazing, biscotis I love it greatly. 🙂
MC
These biscotti look scrumptious! And I love the photos.
stephchows
I just made a sunflower seed and raisin whole wheat biscotti last night! Yours looks great!
Infiniti Middle East
Sooooo delicious!!!!!!!!:):)