“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. 
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. 
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.
Those look so great, I remember seeing them on 101 too. And I really love the quote in the beginning!
WOW – These look fabulous. They would go great with some tea.
So elegant looking and nutritious too.
Way to go……
I feel like a nut on your blog today…..
have mailed you 🙂
yes they do look like jewels, and they are precious coz u made them 😀
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 🙂
Wow delsih….Love the loaded/studded nuts…
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 🙂
Gorgeous! We always pick a chocolate Biscotti when we buy a Latte coffee, yum! 🙂
Just awesome. I need some with my coffee, are u willing to send some over deeba? ;D
Lovely biscotti. I think there’s more nuts and raisins in there than “dough” :o) Great color contrasts.
This looks absolutely fabulous. Wow, I’m in biscotti awe!
They look so delicious! Chock full of goodies in every bite!
Your biscotti looks fabulous Deeba!!
These look wonderful. All I would need is a large cup of coffee and I would be all set to go!
They look fantastic! I love pistachios and am drawn to anything containing them!
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 🙂
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.
Super, you can’t go wrong with biscottis and a good coffee.
These are on my list of items to bake….I love this recipe. Healthful and tasty!
They look lovely and delicious Deeba! I hope you had fun with your kids over spring break!
Ahh, this is ANOTHER recipe I just have to try! Love your blog, it’s so beautiful and very entertaining!
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…. 😀
You had me at the name! Jewelled anything is a must make and they look brilliant (and I love the flavours too)
Love Love LOVE the jewelled biscotti.Looks too perfect as all your bakes
Love that quote “Every oak tree…” and love this biscotti. They are very jeweled!
wow Deeba BiscoTTi looks very delicious & lovely clicks
Theses look amazingly delicious!
Wow they look amazing, and I bet they were GREAT! 😀
Hey Deeba, beautiful biscotti and fab flavours.
Thanks for sending this into bookmarked recipes
Super amazing, biscotis I love it greatly. 🙂
These biscotti look scrumptious! And I love the photos.
I just made a sunflower seed and raisin whole wheat biscotti last night! Yours looks great!
Sooooo delicious!!!!!!!!:):)