Wild Hickory Nut Biscotti

I usually leave the dessert making and cookie baking to Faye, but when this idea popped into my head I couldn’t resist trying it. One of my most worthwhile projects has been making wild hickory nut extract. It is such a wonderful flavor and I am very pleased with how well I was able to capture it in an extract. What better way to showcase the unique flavor than in a biscotti!?

I started by sifting one teaspoon baking powder with one cup whole wheat flour and one cup of combined all purpose, spelt and sorghum flours. With those dry ingredients I mixed two eggs, one cup demerara sugar, 3 tablespoons virgin coconut oil, 2 tablespoons melted butter, 1/4 teaspoon kosher salt, 1/3 cup combined hickory nuts along with the extract. To sufficiently dry up the dough I probably used an additional 1/2 cup whole wheat flour.

I formed two loaves with the dough, brushed them with egg white and sprinkled them with demerara sugar. I baked the loaves for 35 minutes at 325ºF and let them cool for about 15 minutes before slicing and rebaking the slices for another 15 minutes or so.




Biscotti are commonly dipped in chocolate or icing of one kind or another, but with these I didn’t see the point of distracting from the wonderful hickory nut flavor.



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