I love a good biscotti, the perfect companion to your favorite hot beverage. I like this one because it’s a departure from the ubiquitous almond biscotti offered in coffee shops. While is does contain all purpose flour, it’s also chockful of whole grains: whole-wheat flour, oatmeal, wheat bran and kasha, plus some flax seeds. A couple of handfuls of chopped dried figs adds a touch of sweetness and a chewy texture. I tested my cookies with a homemade latte. Yum!
The dough is quick and easy: mix brown and granulated sugars with softened butter, then add eggs one at a time. Toss in the oatmeal, bran and Wolff’s medium graduation kasha (available on Amazon) and flax seeds. The flours, baking powder, soda, salt, cloves and nutmeg are next, then the chopped figs.
I formed two logs of dough, each of which ended up being about 11 inches long. The logs bake for 25 minutes, rest for 20 and then are sliced into 12 inch pieces and baked cut side down.
Like Dorie, I usually struggle to slice the logs without some crumbling. Miraculously, I sliced both logs with no crumbling. I used my mom’s bread knife, which is sharper than mine. I sawed into the top about a quarter inch, then pushed the rest of the way through. Was it the knife? Technique? Luck? I guess I’ll find out on the next batch of biscotti.
The biscotti come out of the oven golden brown and crunchy, perfect for dunking. Transfer to racks to cool, preferably using a Darth Vadar spatula. Mine was a Christmas gift from my niece, Casey.
They firm up with time, so serve with something to dunk them in. I had two with my morning mocha and called it breakfast.