Ideal biscotti strike a balance between crunch (from the baking) and chewiness (from the fruits); This butter-less recipe features about half as much sugar as the standard formula, but when you make this recipe your own, feel free to cut down even further. It won’t affect the crunchy texture of the finished cookie.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Combine the pistachios and macadamia nuts on a baking sheet and roast until fragrant, about 4 minutes. Set aside to cool, then coarsely chop.
In the bowl of a standing mixer fitted with the paddle attachment, mix together the flours, sugar, and baking powder on low speed until combined. Combine the essential oil with the canola oil, then add
to the bowl. Add the eggs, milk, honey, and almond extract, raise the speed to medium, and mix just until the dough comes together. Do not overmix. Remove the bowl from the mixer and stir in the dried fruits and nuts. Mix together with a wooden spoon until evenly distributed throughout the dough.
Place the dough on a 16-inch-long sheet of plastic wrap. Bring one long side of the plastic wrap over the dough and shape into a 12-inch-long log 2 to 3 inches in diameter. Remove the plastic wrap and transfer the log to the baking sheet. Bake until browned, rotating the pan halfway through, about 30 minutes. Set aside to cool thoroughly.
Using a serrated knife, slice the log on the diagonal into 1⁄4-inch-thick slices. Arrange the slices on a baking sheet, cut side down, and bake until browned and crisp, 25 to 30 minutes. Let cool completely. The biscotti can be stored in an airtight container at room temperature for up to 1 week.