I learned in a magazine a few years back that biscotti is the plural of biscotto.
Now that is all I can think of when I hear or see or taste biscotti. Like a multisensory tic.
Biscotti are great gifts because they keep for a long time. This version is grainy, nutty and subtly sweet. Give them away in multiples (thus avoiding having to say biscotto).
Walnut Biscotti with Whole Wheat and Corn Meal
What I Changed (Reflected Here) and Why: Half and half instead of milk because we rarely have regular milk in the fridge; walnut oil for “oil” (unspecified) to enhance nutrition and walnut taste; Replaced white flour with extra whole wheat flour for nutrition and simplicity; Replaced white sugar with succanat for nutrition; Replaced chocolate chips with walnuts for fun/nutrition. In essence I made Made Healthier‘s recipe healthier. My poor, poor friends. Still, Isabel, didn’t you declare them tasty?
Note: This makes about 10 biscotti, which disappear fast. I might multiply the recipe if you’re looking to give some as gifts or even just to have plenty to keep yourself.1 egg
2 Tbsp half and half
1 Tbsp walnut oil
1/4 tsp vanilla
1/4 cup succanat 3/4 cup whole wheat flour
1/4 cup corn meal
1/4 tsp salt
1/2 tsp baking powder
1/2 cup walnuts, coarsely chopped
1. Preheat oven to 350° F. Mix the first five ingredients together with a whisk, then add everything else in and mix with a spoon until it comes together.
2. Spray nonstick baking spray on a nonstick baking sheet and mold a long, low mound of batter with a spoon. Bake for 30 minutes.
3. Remove from oven and let cool a bit. Cut the loaf diagonally into 1-inch slices. Turn them onto their sides and return to oven (still at 350° F) to crisp up, about 8 minutes per side.
Serve with coffee, tea or cocoa.