Photo by Katie Noble / Styled by Catrine Kelty
Biscotti means “baked twice”—the first time in the shape of a log, and the second after the baked log is cut into slices. These breakfast biscotti are less sweet than dessert biscotti and are studded with currants, toasted sunflower seeds and pepitas. This recipe makes a lot of cookies, which is great for stocking up and for sharing with your family, co-workers and friends.
Makes 3 logs, or about 55–60 biscotti
2 cups all-purpose flour
1¼ cups sugar
¾ cup plus 1 tablespoon cornmeal
1 teaspoon baking powder
1 teaspoon salt
4 ounces (1 stick) unsalted butter, softened
2 whole eggs, room temperature
3 egg yolks, room temperature
2 tablespoons plus 1 teaspoon neutral oil
½ teaspoon vanilla
pinch of orange zest
⅔ cup dried currants
½ cup sunflower seeds, toasted
⅓ cup pepitas, toasted
Preheat oven to 375°F.
Place flour, sugar, cornmeal, baking powder and salt in electric mixer fitted with paddle attachment. Mix on low to blend ingredients. Add softened butter, pulse until mixture looks sandy. Add eggs, egg yolks, canola oil, vanilla and orange zest. Mix on low to combine, scrape bowl well with rubber spatula, mix to blend. Add currants, sunflower seeds and pepitas. Pulse mixer until everything is well blended.
Dust counter with flour and place dough on work surface. Divide dough into 3 pieces. Shape each piece into a 1¼-inch-diameter log and place logs on baking sheets lined with parchment. Bake logs for 30–35 minutes, or until logs are golden brown and firm to the touch in the center of each log. Remove from oven and let cool.
Once cool, remove each log onto a cutting board. Cut logs on a diagonal into ¾-inch slices. Place each slice cut side down back onto baking tray. Re-bake for 8 minutes. Remove pan from oven, let biscotti slices cool and serve.
Have fun with this recipe and make it your own. Looking for more crunch? Consider adding 2–3 tablespoons of millet to the recipe or sprinkle raw chopped nuts on top of each log before the first bake.
This story appeared in the Fall 2018 issue.