I set out here to make thin, biscotti-style crackers. They were to be densely pebbled with all manner of nuts and seeds – green pistachios, rust-toned hazelnuts, and black poppy seeds. I envisioned nuts and seeds packed together like pebbles in concrete, with barely enough flour and egg to bind everything together. I’d double-bake them – first in a loaf pan, after which I’d slice them thinly. Then back in the oven on a baking sheet until crisp. They turned out fantastic, a welcome addition to any cheese board.
These biscotti make a nice, three-bite base for a generous slather of goat cheese topped with a bit of chutney or chile jam.
The best of the best of these biscotti were the ones I sliced thinnest. They had good snap, toasted up beautifully, and were notably better than their thicker counterparts. As I mention in the recipe, I used a serrated knife and a combination of two knife techniques. 1. A back-and-forth slicing motion (if there were lots of nuts at the surface of that particular slice) 2. A fast and decisive single cut. But the real key to easy slicing is making sure the loaf is well baked through.
Switch It up: Variations
You can incorporate any number of spices, herbs, or zests into the biscotti dough. You can experiment with your own medley of nuts and seeds. The next time I bake these I’ve made note to slice them the long way. It might bit more challenging to slice, but the results will be even more dramatic. You can see the dough below here.