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.
- Prep Time: 10 minutes
- Cook Time: 25 plus 15 min
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Serving Size: 1 biscotti
- Calories: 133
- Sugar: 8.2 g
- Fat: 6.4 g
- Saturated Fat: 0.9 g
- Carbohydrates: 17.9 g
- Fiber: 1.3 g
- Protein: 2.6 g