Citrus Biscotti with Nuts & Seeds from Ashley, Meta Street Cafe
In some ways, Hannah is a guest cook of Meta Street Cafe, which is not her doing, exactly, but mine, as she has some post mentions. The Cookbook Club was her idea, to get together and cook from our favorite cookbooks, eat together, and start with Potato Onion Pie & Madeleines. On that day, she gave me a bag of homemade biscotti as a gift and this recipe. I just love these. They make me think of little granola bars, and I have been dreaming up variations ever since.
Preheat oven to 350.
In electric mixer bowl, whisk together 2 1/2 cups flour, 1 1/4 cups granulated sugar (or one cup honey), 2 teaspoons baking powder, 1 tsp salt.
Add variation ingredients:
1. 2 cups dried cranberries, zest of two oranges, chia seeds & 2 cups chopped almonds
2. 1 1/2 cups dark chocolate chips, zest of five lemons & 2 cups cashews
3. 2 cups pepita seeds, 2 tablespoons Thai Chili Spice & zest of five limes
Transfer bowl to a mixer and add three eggs. Mix until it becomes a stiff dough.
Press together to make two logs, about a foot long, four inches wide, and two inches tall.
Use a brush, or your fingers, to rub an egg over both logs.
Place on parchment paper and bake until golden, about 35 minutes-1 hour (if you used honey instead of sugar it will be closer to an hour). Remove from oven and cool on wire racks.
Resuce oven to 300 degrees. Slice logs into 1/2 inch slices and lay on sides on parchment paper, Return to oven until dry to touch ( I like to flip them after 15 minutes), about another 30 minutes. Let cool and store on air tight container for up to one month.