Think of these biscotti as dunkable breakfast cereal. They’ve got a lot of what your morning mix might have: whole wheat flour and wheat germ, oats, buckwheat groats and flax, and snipped dried fruit for even more flavor. The truth is that they started life as a scavenger cookie. I wanted to make biscotti with nuts, but there wasn’t a nut in the house. That’s when I reached for the kasha, aka buckwheat groats, which are normally cooked like pilaf. The flax seeds and the rolled oats? They were stowed alongside the whole wheat our in the fridge (that’s where I keep grains). I like Black Mission figs for the fruit, but raisins, dried cherries or snipped dried apricots are good. And nuts are welcome too, either as a replacement for the kasha or in addition to it. I’ve made this both spiceless and with nutmeg and cloves, and I prefer the touch of spice.
Ok then – Dorie making a recipe from what she has on hand? Sounds right up my alley! Love a recipe that gives “permission” to switch things up! It turns out I had most of these ingredients on hand except the kasha. I subbed in a little bit of wheatbran – a couple of tablespoons for a half recipe (I know it’s not the same thing or even close but when I was looking at the rest of the “breakfasty” ingredients, wheatbran was the ingredient that best seemed to fit from my pantry and hey, I figure – a little extra fibre won’t hurt anyone!).
Even for biscotti, this is a pretty crumbly mixture and I found it a little tough to get it to hold together when I was forming the initial log to bake. After the first bake, it had cracked a lot on top and I wondered if it would be ok to cut. Turns out Dorie’s right in that “the ends of the cookies tend to break off” when slicing… But if Dorie’s ok that perfection has eluded her in this step, well so am I! I had to kind of squish them together as I cut them to make sure they stayed together but they baked up ok (if a little odd-shaped). the apricots I used were not the freshest so while they were easy to chop small (which is important when you get to the slicing stage – you don’t want huge pieces of whatever fruit you choose to use) they baked a little dry (note for next time).
These WERE like breakfast in a cookie – and delicious dipped in a coffee (still not as good as her Breakfast Biscotti, though in my humble opinion…).
Get the recipe for Dorie Greenspan’s Fruit and Four-Grain Biscotti on page 101 of Dorie’s Cookies.
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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