I tend to think of biscotti as a hall pass dessert. No butter, no oil, no calories. Right? To this day, I scoff at biscotti recipes that call for butter. It’s just so not necessary for delicious biscotti!
I’ve been making these multigrain biscotti for years. I actually posted a large batch recipe on my site years ago that I made for Natalie, and I’ve been making them ever since. They are the only large-batch recipe on this site. Wait, this coconut pumpkin pie is a full-size pie, but 2 out of 500 recipes means they’re something special. They are the one dessert that I allow myself to eat with abandon. I refuse to believe they’re bad for me. Yes, they have sugar, but 1/3 cup for 14 mini cookies. I can handle that. In fact, the next time I make the recipe, I’ll play with it and see if I can use honey. And then I’ll be eating these for breakfast, lunch and dinner because they’re practically a health food at that point. They have quinoa flour, oat flour, wheat germ (!!!), cornmeal and whole wheat pastry flour. Plus lemon zest and pistachios and love. They superiorly crunchy yet light, flavorful yet perfect for dunking, healthy but sweet. Gosh, I love them so.
I love all my desserts because mini things are just dang cute, but I’m especially partial to this recipe. Maybe it’s the lack of guilt associated with indulging, but maybe it’s the pretty pistachios and friendly lemon. I’m positive you could make different flavor variations. I haven’t tried it because I’m so in love with citrus + pistachios, but I have a feeling hazelnut + cacao nibs would be lovely. Maybe if we come up with enough flavor variations, we really can eat them for all 3 meals a day?
- 1/2 cup whole wheat pastry flour
- 3 tablespoons wheat germ
- 3 tablespoons oat flour*
- 2 tablespoons quinoa flour*
- 1 tablespoon fine cornmeal
- 1 large egg
- 1/3 cup granulated sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- zest of 1 large lemon
- 1/4 cup chopped pistachios
- Preheat oven to 350, and have ready a parchment-lined mini baking sheet.
- In a small bowl, whisk together the flours, wheat germ, and cornmeal.
- In a medium bowl, beat the egg, sugar, and baking powder on medium-high using a hand-held mixer for 2-3 minutes, until pale yellow and fluffy.
- Add the salt, lemon zest and vanilla and beat to combine.
- Add the dry ingredients to the wet and stir with a spatula to combine.
- Stir in the pistachios.
- Gather the dough into a log, and press it out into a rectangle about 8 x 4" long. Do this on the baking sheet.
- Bake for 20 minutes.
- Remove the sheet from the oven and turn the oven down to 300.
- Let the log cool for 15 minutes.
- Thinly slice the log into 14-15 slices. Place the slices back on the baking sheet.
- Bake for another 20 minutes.
- Let cool and serve.
*To make oat and quinoa flour, I grind it in the coffee grinder. It takes roughly the same amount of whole grains to make the amount of flour. So, grind 2 tablespoons of quinoa to make 2 tablespoons of quinoa flour.