This is my attempt to give my biscotti recipe a bit of a healthy update. I recently have been on a health journey myself, and I am going to be real honest, it’s really hard to figure out what you believe to be healthy for yourself. Now days absolutely everyone is on a different diet and has a different path way for health. It becomes really difficult to cook for a group of people. With all my culinary travels there is just really no way I am going to give up gluten, my whole passion for cooking is inspired by my travels, meeting new people who cook, experiencing their cuisines and then returning home to put my spin on what I have learned.
Flour I believe is a huge controversial component for baking. I have decided I would like to have a controlled amount of flour in my diet. With all my culinary travels and learning new cuisines it is a component that I do not want to live with out or cook with out. So I am opting to find the healthy choices. Enter Sunrise Flour Mill – single source, organic heritage flours. There are no added chemicals, bleach or bromates are not used. A renewed milling technique is used “unifine mill” which is a single pass high velocity impact mill. This is a single pass high velocity impact mill producing a super fine flour. Organic heritage grains are more digestible then modern hybridized wheat most companies use.
For my Biscotti today I used half Heritage White Flour and half Organic Rye Flour. I really am pleased with the texture of the biscotti. I also replaced butter with EVOO for healthier fats. EVOO has approximately 14% saturated fats as butter has 63%. The olive oil worked really well, which already has my mind working to order some lemon and orange flavored oils from my friends in Italy. And lastly I traded white processed sugar for local honey and used a reduced portion. Sugar is sugar wether it be white refined or honey, I am opting for honey with a little bit of health benefits, where sugar has no redeeming qualities. For me I am super pleased with this healthier version, I think it will be a great addition to add to your recipe box if you would like to make some healthier choices.
This is Bella’s new healthier version of biscotti, adding in some rye flour for more nutritional value, Replacing the sugar with local honey for some healthy benefits and swapping butter for olive oil to lower the saturated fats.
Total Time:40 minute
Yield:20 biscotti 1x
1 cup Sunrise Flour Mill White Flour
1 cup Sunrise Flour Mill Fine Rye Flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup slice almonds
1/2 chopped Medjool dates
zest of one small orange
2 large eggs
1/2 cup local honey
3 ounces fine quality olive oil
1 teaspoon vanilla
Optional Raw Sugar to sprinkle for baking.
Pre Heat Oven to 350*
In a small bowl add eggs, honey, olive oil and vanilla. With a hand whisk, whisk the liquids until they are incorporated well.
In a larger bowl add the flours, baking powder, cinnamon, almonds, orange zest and dates. With a wooden spoon stir well until all the ingredients are mixed together. Add the liquid ingredients still using the wooden spoon. JKust like the Italian Nonna’s.
Line a cookie sheet with parchment paper. Divide the dough in half and shape into two logs. I usually brush the top of the biscotti log with a little bit of olive oil and sprinkle with some raw sugar this is optional.
Place in the oven and bake for 20 – 25 minutes. Bring the baking pan out to cool. Lower the temperature on the oven to 275* When the biscotti is cool, using a serrated knife cut each log into 9 – 10 pieces. Lay these slices back on the parchment line pan and bake for 10 minutes, turn the slices over bake for 5 more minutes. Remove from the oven, the biscotti will become crunchier as it cools.
Store in an air tight container
You can switch out the nuts as you like, pistachio, hazelnuts, pecans,
You can also use any dried fruit that you have in your pantry.