Ever since I visited one of my best friends, Shal in Canberra two winters ago, I have been wanting to make my own biscottis. I spent the weekend with Shal and on the Saturday, we went for a walk with her princess Lola around Lake Burley Griffin. After the walk, Shal had organised a picnic by the lake. The picnic consists of a lot of food such as homemade beetroot dip, cheese, crackers and what not and of course, some drinks. And Shal also brought along a packet of biscotti she got from the supermarket. We both could not stop eating this delicious biscotti. I cannot remember what flavour it was but it tasted amazing and it was very addictive and went very well with cheese. The only problem with the biscotti was the price! It is about $6 for a packet of 20 biscottis. So, I told Shal I would try and find a biscotti recipe and make them myself. So, here I am more than two years later wanting to share my healthier biscotti recipe with the world.
I started recipe testing these biscottis about five months ago when I started studying for my Part III Actuarial exam. I find baking particularly satisfying after a long day at work and relaxing before I hit the books at night. I would make a batch of biscottis every two weeks or so and I am finally satisfied with the recipe I have.
I have made various different combinations of fruit, nuts and seeds biscottis. This biscotti is made with almonds, walnuts, cashews, pepitas, sunflower seeds and dried fruit. As always, I have made my biscottis on the healthier side. So, these biscottis are made with coconut sugar, rye flour, protein powder and coconut milk.
As always, I hope you enjoy this recipe as much as I do and please let me know what you think of this recipe 😊
For those of you counting calories or macros, please use the table below as a guide.
- 1 cup rye flour (I have tried it with wholemeal flour and wholemeal spelt flour and they have worked. Make sure the flour is NOT self raising);
- 1/2 cup pea protein powder (you can use any protein powder or just use rye flour);
- 1/4 cup raw almonds;
- 1/4 cup raw cashew nuts;
- 1/4 cup raw walnuts;
- 1/3 cup dried fruit (I used a combination of dried cranberries and sultanas);
- 2 tbsp pepitas/pumpkin seeds; and
- 2 tbsp sunflower seeds (feel free to use other seeds such as linseeds, chia seeds or hempseeds).
- 2 eggs;
- 3 tbsp coconut milk; and
- 1/4 cup coconut sugar (I do not like my biscotti too sweet but you can add up to 1/2 cup of coconut sugar. You can also use brown sugar).
- Preheat the oven to 170 degree Celsius and line a large baking tray with baking sheet;
- In a medium bowl, use a hand beater and whisk the eggs and coconut milk until it becomes frothy. This should take around 3-5 minutes;
- Then, add the coconut sugar to egg mixture and continue whisking for a further 2-3 minutes;
- In a large bowl, place all the dry ingredients and mix until all the ingredients are well combined;
- Add the whisked egg-coconut mixture to the dry ingredients and mix with a spatula until it is well combined. You will need to use your hands to lightly knead the dough on floured work surface until the mixture is smooth;
- Divide the dough in half and form two long logs about 3-4 cm wide. Place the logs on the prepared baking tray and bake for 20-25 minutes or until the logs are firm to touch and slightly golden brown;
- Remove from the oven and allow the logs to completely cool (about an hour or so);
- Preheat the oven to 140 degree Celsius;
- Once the logs are completely cool, use a serrated knife to cut the logs into 0.2-0.3cm slices;
- Lay slices flat on a baking tray and return to the oven to bake for 15-20 minutes, turning once, until completely dried out;
- Remove from oven and allow to cool completely and store in an airtight container for 3-4 weeks. But trust me they will be gone within a week :O
- Enjoy as a snack or with cheese 🙂