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
Adapted from Made Healthier‘s Chocolate Chip Biscotti
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 egg2 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.
I DID declare them tasty! And you know I usually hate anything healthy.
these sounds fabulous. as a nutrition grad student and dietetic intern, i of course love the nutrition additions! question though: did you use WW pastry flour or just regular WW flour?
cheers!
Hi Heather,
Thanks for commenting! I used regular whole wheat flour in this recipe but I’m sure that whole wheat pastry flour would work just as well (if not better). Because of the corn meal and the dryness of the final result, it may not be hugely perceptible… but let me know what you find.
Hi Isabel,
Thanks for your confirmation. This is why you’re my friend. ($ arriving later.)
I have the same “tic” with panini. Or panino. Depends on how many we’re talking about.
Carolyn,
Ack! Now my tics are growing!