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10/22/2011 National Nut Day Nut and Seed Biscotti

Source of Recipe

101 Cookbooks


Recipe Introduction

On National Nut Day, we celebrate that nuts are healthy, nutritious, and delicious. Medical studies show that eating nuts reduces hypertension and the risks associated with heart disease. Nuts are also full of protein, fiber, and unsaturated fat. Did you know that peanuts are not really considered nuts? They are actually legumes and are a member of the bean family. Some popular types of nuts include pecans, walnuts, pistachios, almonds, and macadamia nuts. Celebrate by eating lots of nuts either as a snack, in baked goods, or on top of your favorite dessert. Happy National Nut Day! Punch Bowl

List of Ingredients

HOME COOKIN’ 10/22/2011 National Nut Day Nut and Seed Biscotti



Nut and Seed Biscotti


1 1/3 cups white whole wheat flour
2 cups mixed nuts and seeds (see head notes)
scant 1/2 teaspoon fine grain sea salt
2 large eggs
2/3 cup natural cane sugar, fine grain
1/4 cup extra-virgin olive oil

Preheat oven to 300F degrees. Rack in the middle. Lightly butter or oil a 1-pound loaf pan and line with parchment paper.



Recipe


Combine the flour, nuts and salt in a medium bowl and set aside. In a separate large bowl whisk together eggs and sugar. 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. You want to be sure everything is nice and compact, level on top, with no air bubbles hiding in there. Bake for 45-50 minutes - or until the loaf tests done. If you under-cook the loaf at this stage, it makes slicing difficult. Remove loaf from the oven, and turn the oven up to 425F.

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. 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.

Makes 1 1/2 - 2 dozen.