Biscotti are traditional Italian cookies that are twice-cooked, so they’re extra crispy. They are often stuffed with different nuts and berries, or even chocolate. For this version, I wanted to make sure all the ingredients were guaranteed to both energize and taste great. The result is a cookie you can take with you on a long cycling rides, dunk in your morning coffee, or snack on in between meals.
Makes about 28 biscotti
- 1 cup whole wheat flour
- 1 cup brown rice flour
- 1 teaspoon baking powder
- ½ cup sugar in the raw
- 2 eggs + 1 egg white
- ¾ cup Colavita EVOO
- ½ cup dried cranberries
- ½ cup chopped dried figs
- ½ cup salted pistachios
- ¼ cup sunflower seeds
- ¼ teaspoon sea salt
- ½ teaspoon cinnamon
- 1/8 teaspoon nutmeg
- Heat the oven to 350 degrees.
- Combine the flours, baking powder and salt in a large bowl.
- Add in the nuts, seeds and fruit and mix to combine.
- In a separate bowl, whisk together the sugar in the raw eggs and colavita EVOO.
- Pour the egg mixture into the flour mixture and stir to combine. Make sure it is well combined, and there are no dry areas. They dough will be very thick, but keep mixing to make sure everything is evenly distributed.
- Line a large baking sheet with parchment paper.
- Cut the dough into 2 sections. Using as little flour as possible on your work surface, roll each section into a log that's about 10-12 inches long and 1 1/2 inches wide, working out the air pockets as you go.
- Set the logs on the lined baking sheet about 3 inches apart.
- Brush the sides and top with the beaten egg whites. Bake until golden brown and firm in the center, about 35 minutes, rotating the sheets halfway through the baking process.
- Remove from the oven and set the cookies on their baking sheets to cool for about 30 minutes.
- Reduce the oven temperature to 300 degrees. You can line the baking sheets with fresh parchment if needed.
- With a serrated knife, slice the logs into 1/2 inch thick slices, cutting on a bias (slanted).
- Lay the sliced cookies flat on the baking sheet.
- Bake about 15 minutes, rotating the baking sheets if needed.
- Flip the cookies over and bake until both sides are a rich golden brown, another 10 to 15 minutes.
- Set the baking sheets on racks to cool completely.