Orange Einkorn Biscotti with Nuts and Seeds

This Orange Einkorn Biscotti, enveloped in nuts and orange rind, makes a wonderful treat for a special occasion or just because.

The sounds of Jingle Bells and White Christmas played in the background while Charlie, my beautiful, blue-eyed, husky-mix lay contently on the kitchen floor.

Charlie was watching me bake, hoping for a morsel or two, but it wasn’t going to happen. This biscotti, enveloped in nuts and orange rind, was for a special gathering that evening. No sharing until I got to the Christmas Party, except for the obligatory taste test. I had to sample one (or two or three) to make sure they turned out okay.

You see, this is not just any twice-baked biscuit, this delightful treat is made with Einkorn and a little bit of cornmeal.  If you haven’t heard about this ancient grain, check out my article on Baking with Einkorn.

Since this was to be its debut, the biscotti had to be perfect.  The taste test confirmed that they were ready for prime time.

I had intended to make this biscotti completely with walnuts; however, I didn’t have enough so I used a mixture of walnuts and pecans. The mixture of nuts gave them a deliciously crunchy flavor and the hint of orange and anise seeds put them over the top.

Orange Einkorn Biscotti with Nuts and Seeds

Adapted from: Walnut Biscotti from The Cookie and Biscuit Bible by Catherine Atkinson with recipes by Joanna Farrow & Valerie Barrett

Makes: 30 –40, depending on how thick you slice them

Ingredients:

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar (I used organic raw sugar)
• 1 large egg, beaten
• 1 tablespoon + 2 tsp. walnut oil (or olive oil) *
• Finely grated rind of 2 small oranges
• 2 1/4 – 2 1/3 cups all-purpose Einkorn flour
• 1 1/2 tsp. baking powder
• Salt **
• 1 tablespoon ground flax seed *
• 1/4 cup cornmeal
• 1 cup toasted walnuts (I used a mixture of walnuts & pecans)
• 2 tsp. anise seeds, crushed
• 2 tsp. water, if necessary *

* Einkorn doesn’t absorb liquid the same way that all-purpose flour does so you need to reduce the amount of liquid used when working with Einkorn.  I used one egg and added some ground flax seed and a little extra oil as well as a teaspoon or two of water until the dough was the right consistency – i.e. soft but not sticky.

** Note on the omission of salt: I did not use any salt in this recipe. I asked a few people if they thought something was missing and they didn’t think it needed any salt. You can add some but I wouldn’t add very much – 1/8 to 1/4 tsp. at the most.

Directions:

Preheat the oven to 325 degrees F.

Spread the chopped nuts on a rimmed baking sheet and bake them in the preheated oven for 5 – 7 minutes or until they are just beginning to brown. Be careful not to burn them.

Note: Einkorn flour is delicate so I mixed the dough by hand using a Danish dough whisk and my hands.

Place the softened butter and sugar in a large bowl and beat together well. This is the part where I used my hands. Just mix the butter and sugar well.  It’s a little bit messy, but good therapy.

Add the beaten egg, walnut oil, and the orange rind and mix well using a Danish dough whisk (or your hands).

Sprinkle the flour, baking powder, and salt over the mixture and add the cornmeal, nuts, and anise seeds. Mix the dough until the nuts and seeds are thoroughly distributed throughout.

Adjust the hydration as necessary to achieve a dough that is soft but not sticky.  This is the point where I added more water.  If your dough is a little too dry, add a little bit of water.  If it is too sticky, add a bit more flour.

Shape the dough into three logs about 7-9 inches long by 2 inches in diameter.  Place the logs slightly apart on a parchment-lined baking sheet.

Bake the logs for 35 minutes at 325 degrees F.

Remove the logs to a wire rack to cool for 10 minutes.  Then slice them diagonally into 1/2-inch slices.

Place the slices on the parchment-lined baking sheet. Bake for an additional 10 minutes.

Remove from the oven to a wire rack to cool completely.

The evening was filled with fun and laughter as we exchanged gifts and played Pictionary with Christmas Carols.  A good time was had by all.

When it came time to sample the biscotti, everyone asked what was in them.  They could taste the hint of orange, but they couldn’t quite place the anise seeds until I told them.

The biscuits went over well. Fortunately, there was some leftover so I enjoyed some with coffee the next day.  I must say, they taste even better after resting overnight.

 

Happy Baking!

Cathy