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Author Notes: My stepgrandmother’s biscotti is one of my top two favorite things she used to make. (My other favorite was pesto. Every summer we’d give her basil plants, which she would return in the form of pesto.)
I made some changes to the original recipe, which I posted below for the normal eaters out there. I used buckwheat as an update to the recipe.
I decided to do half of the batch plain, according to the original recipe, and half with cocoa, so after adding half of the mix to the baking pan, I added 1/4 cup of cocoa to the other half, which you can see in the photos.
Also, I used about 1/4 cup of almond slivers, which I pressed into the top of the batter. —Holly
Makes 24 biscotti
cup Olive oil
cups Buckwheat Flour
cups Sugar (half brown and half white)
tablespoon Vanilla extract
teaspoon Maple flavoring
teaspoons Baking powder
- Preheat oven to 400°F/200°C.
- Sift together dry ingredients.
- Add moist ingredients; stir until well blended.
- Grease one 11 x 13? glass baking dish and one loaf pan with olive oil and spread the mixture inside both (it doesn’t all fit in one pan). Make sure it’s not more than 1/2 ” thick.
- Bake for 15-20 minutes, and remove pans.
- Lower heat to 350°F/175°C while you cut biscotti into strips, about a finger’s length and width. Place on buttered baking sheet, or better yet, Silpat.
- Bake once more for 10-15 minutes or until the biscotti reach their desired hardness. My grandmother used to leave them a little soft, and so did my mother.
- Glaze if desired. I didn’t.
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
- This recipe was entered in the contest for Your Best Open House Dish
- This recipe was entered in the contest for Your Best Italian Dessert