Nut and Seed Biscotti

Nut and Seed Biscotti Recipe


The other afternoon I set out 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 off-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.

Nut and Seed Biscotti Recipe

As with many cookies or crackers you can certainly experiment with shape. These make a nice, three-bite base for a generous slather of goat cheese topped with a bit of chutney. You could also incorporate any number of spices, herbs, or zests into the cracker dough, or experiment with your own medley of nuts and seeds. The next time I may slice them the long way - a bit more challenging, but I suspect it would result in an even more dramatic (while still being rustic) cracker.

Nut and Seed Biscotti Recipe

The best of the best were the crackers 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 partiular slice) 2. A fast and decisive single cut. But the real key to easy slicing is making sure the loaf is well baked through. Let me know if you end up making these with your own ingredient twists - you can post to the comments, or if you have pictures post them to the 101 Cookbook Flickr group.

 
 
 
 

Nut and Seed Biscotti Recipe

My seed mixture was a blend of 1 cup lightly toasted hazelnuts, 1/3 cup each of lightly toasted walnuts, pistachio nuts, and pumpkin seeds, and 1 tablespoon poppy seeds. If you don't have white whole wheat flour, all-purpose flour should work. I'm also anxious to try these with spelt flour to see how it goes.

1 1/3 cups white whole wheat flour
2 cups mixed nuts and seeds (see head notes)
scant 1/2 teaspoon fine grain sea salt
2 large eggs
2/3 cup natural cane sugar, fine grain
1/4 cup extra-virgin olive oil

Preheat oven to 300F degrees. Rack in the middle. Lightly butter or oil a 1-pound loaf pan and line with parchment paper.

Combine the flour, nuts and salt in a medium bowl and set aside. In a separate large bowl whisk together eggs and sugar. Add the flour-nut mixture to the egg mixture and stir until combined. The dough will be quite thick. Scoop into the prepared pan and press the dough into place using damp fingertips. You want to be sure everything is nice and compact, level on top, with no air bubbles hiding in there. Bake for 45-50 minutes - or until the loaf tests done. If you under-cook the loaf at this stage, it makes slicing difficult. Remove loaf from the oven, and turn the oven up to 425F.

Immediately run a sharp knife around the perimeter of the loaf, remove it from pan, and set the loaf upside down on a cutting board. Using a thin serrated knife (or the thinnest, sharpest knife you have), slice the loaf into 1/4-inch thick slices. Place the slices on a baking sheet. brush tops with a bit of olive oil and bake for 3-4 minutes or until the bottoms are a touch golden and toasty. Pull them out of the oven, flip each one, and brush the other side with olive oil. Bake for another 4-5 minutes or until nice and crisp. Let cool.

Makes 1 1/2 - 2 dozen.

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Your Comments


Elana
March 2, 2009

mmm. Can't WAIT to try these. Do you think a fine grain whole wheat flour would work? It's hard to get whole wheat pastry flour or white whole wheat flour in Europe. Maybe I will use spelt or rye flour and let you know how it goes (still have left-over rye from making the Swedish rye cookies!). Thanks as always for your wonderful healthy recipes that make me feel good about being a foodie and a vegetarian :)

HS: I think I'd go the spelt route if you can get it. The whole wheat flour I get in the States is often hit-or-miss for substituting - I often end up with baked treats that are a bit on the dry side. I've had better success with spelt when I'm out of whole wheat pastry flour. Then again, it really depends on the recipe. Let me know how it goes! -h

 

Nirvana
March 2, 2009

What a unique idea!!! Do you think this could be made with barley?

HS: Let me know if you try it Nirvana.

 

sriwati
March 2, 2009

Thank's alot for your healthy recipes which I always receive from you. Special for today the Nut n Seed Biscotti Recipe is one of my Favourite. thank's again. GBU

 

Mary
March 2, 2009

Hi Heidi
I just wanted to say thanks for all your wonderful recipes. I really look forward to my updates and not just for the recipes, wonderful photography and even the 'what to dos' and 'where to gos' if you're in portland/tokyo etc but the sheer inspiring nature of this blog. I look forward to experimenting with these biscotti and loads more of your recipes. Thanks so much for sharing.
Mary x

HS: Thanks Mary. I certainly get a lot of inspiration from all of you - the great comments, suggestions, and all-around encouragement.

 

Mandira
March 2, 2009

Ohhh yummy...I am always looking for different ways to use more whole wheat flour in my baking...will let you know how it goes...

CHEERS!

 

Leni
March 2, 2009

Heidi, you're great. This is a must try.

 

Daily Spud
March 2, 2009

What an excellent idea. Definitely like the sound of this being thinly sliced. And toasted. And with goats cheese. Sounds like it would make a great tasting and great looking appetiser.

 

Alexandra
March 2, 2009

Maida Heatter has a terrific nut and seed biscotti recipe; it's called Multigrain and Seed Biscotti on page 28 of Maida Heatter's Brand New Book of Great Cookies. It contains whole wheat, rye and unbleached wheat flours, as well as oat bran, cornmeal, sunflower seeds, sesame seeds, flax seeds, pumpkin seeds, pine nuts and honey. It is delicious. She makes it into logs for the first bake as you would normal biscotti. I regularly make biscotti with white spelt flour and it works just as well as with wheat flour. Also, I find when making biscotti in a loaf pan it is best to freeze the baked cooled loaf to facilitate thin slices.

 

helen
March 2, 2009

I make all my biscotti recipes with spelt flour and they are great. This recipe is ideal for spelt flour.

HS: That was my sense as well Helen, glad you are seconding the sentiment - maybe someone will give them a go. :)

 

Shanti
March 2, 2009

Dear Heidi, this would be wonderful with millet flour that we get so readily in Delhi. I cant wait to try this out with Pearlmillet or "Ragi" flour. It will make it even more nutty and nutritious. Thank you for all the inspirational meal ideas. You really lift my spirits!

 

catherine
March 2, 2009

Never made biscotti but am looking forward to your recipes. On the subject of slicing thinly (whether cakes/cookie dough/making pinwheel slices of wraps with smoked slamon and cream cheese) I find that dipping my sharpest knife into very hot water helps enormously .

 

mokete
March 2, 2009

dear heidi, i always feel proud expecially when i got visitors. You really make me real man around the kitchen. keep up.

 

trish
March 2, 2009

Hello Heidi

These look great and I can't wait to try them, but I always have difficulty to achieve a nice clean cut without the slices crumbling, do you have any suggestions, r would it be the knife I am using?

HS: there are a few tips in the post, and some great tips throughout the comments as well - hope they help Trish.

 

oh this looks fantastic Heidi - you're amazing!

 

rebecca
March 2, 2009

These look great! I'm always on the look out for new and healthy biscotti recipes. Can't wait to try this one...

 

Amy Powis
March 2, 2009

Amazing pictures! You must have a better camera than me! Haha. I wish I didn't live in the heart of Asia so I could have an oven and bake stuff!

 

kim
March 2, 2009

To be honest, I've never taken a cooking class in my life (thought a month in Paris at le Cordon Bleu is on my to-do list!), so am always glad to get advice on such topics as cutting techniques... I'm learning, and you are a great teacher! I would go to California for a class of yours, for sure! Thanks, Heidi!

HS: Thanks Kim :)

 

li
March 2, 2009

Heidi,

I absolutely love biscotti (and the recipes you feature here on 101 cookbooks!). For years now, whenever I visit my Mum, she would ask me to bake her biscotti made with hazelnuts, cinammon, orange zest and honey.

After many years of practice, I found that there are a few tricks to making clean thin slices of biscotti:

1) get a good bread/serrated knife - I use one from the Wustof Le Cordon Bleu range and it is the best bread knife for the task. I think it is all in the serrated edge... some just work better than others.

2) a sawing motion i find is best,

3) wrapping the biscotti while its warm in cling wrap and allowing it to cool completely (even in the fridge overnight) allows the loaf to "set" and go a little "stale" (think day-old bread), making it easier to slice. A fresh or warm biscotti loaf will more likely crumble and break regardless of tool or technique used (think soft "bread" stands no chance against hard nuts)

Well, I hope this helps... Keep up the great recipes Heidi!

HS: Great tips Li, thanks for sharing. I'll try the day-after technique the next time to see if I can get my slices even thinner.

 

sari
March 2, 2009

Hi, it looks great and it would be the perfect thing to bring to a party I'm going to on Wednesday, but I don't eat any sugar. Do you think it's possible to substitute agave nectar or honey? thanks, sari

Hi Sari, I think you can skip the sugar altogether if you like, or do a drizzle of agave nectar or honey. You should be fine. I'd say you probably won't be using enough to have to adjust the baking temp.

 

Gayatri
March 2, 2009

Biscotti-baking thoughts have been lingering in my mind for the last few days..now, they have a reason to materialize..
I am thinking of taking your recipe as a base, and making these twists:
1. using half millet and half whole-wheat pastry flour (please advice, if there is any reason I should use white whole wheat flour, instead of whole wheat pastr flour)

2. adding orange zest and a teaspoon of vanilla

3. nut mix: sunflower seeds, walnuts, almonds (just because I have these on hand)

This will be my first time baking biscotti..I will let you know how this experiment goes..

-G

I'm not sure I'd go half-and-half with the millet, I might try with 1/4 or 1/3 millet flour first and then up the ratio in later batches if it is working. But please, report back - the orange zest sounds great :)

 

Betsy
March 2, 2009

I'd like to try these with matzah cake meal for Passover. They probably won't taste as good as with spelt or whole wheat flour, but those grains together with rye, barley and oats are prohibited during Passover. Someone mentioned millet flour. Maybe I'll try that.
Heidi, this sounds like fun AND not too complicated AND delicious. Thanks for the idea!

 

Ellen
March 2, 2009

What non-wheat flour would work best? Love this nutty biscotti recipe, but like non-wheat options, if possible.

 

Anna
March 2, 2009

These are beautiful. I like the simplicity of the recipe--very appealing. I'd had hit-and-miss experiences with biscotti: sometimes they turn out beautifully, sometimes they turn into a crumbly mess of nut shards. I'll be interested to try this recipe; hopefully it will be the former!

 

vanessa
March 2, 2009

Très tentant, j'essaie et je te dis après !

 

pRiyA
March 2, 2009

thank you for giving the alternative to white whole wheat flour which we don't get here. now i can try these.
i made niki's healthy cookies the other day because the ingredients were so basic and all at hand. the result was delicious.

i am always glad when i have available ingredients to try your delicious recipes.

 

Erin
March 2, 2009

These sound positively wonderful! I love making biscotti, and what a great transition from a treat with coffee to a cocktail snack. I am definitely going to make these.

 

Jen
March 2, 2009

What a fantastic idea/concept! Usually the crackers are the base and not the flavor focus, but your biscotti-style crackers look beautiful and hearty, breaking free from the norm! Yum :)

 

Oooh, your nut/seed mixture looks luscious! One of my new seed discoveries is the Chia seed. Great nutrition and taste, and yep, they are the same seeds used for Chia Pets :-)

 

Dominique
March 2, 2009

Wonderful idea! I'll cook them next weekend. It will be my first time for Biscotti! yours seem so delicious...

 

Erica
March 2, 2009

These are just beautiful and they look crunchy! I'm going to make a variation using a non-glutenous flour.

 

Alisa
March 2, 2009

Looks delicious! I love the idea of incorporating all the nuts and seeds. I made a pistachio and dried cranberry version for Christmas which I have detailed on my blog:

theripetomato.wordpress.com

I don't like to double-bake for as long though, I prefer my biscotti a little softer.

Wondering if you could make these into more of a savory application.... hmmm

 

Susan
March 2, 2009

I have had great success using an electric knife for biscotti especially when using whole nuts. Am going to try making these as soon as I get home from work today!
Thanks for the inspiration.

 

WheatFreeMeatFree
March 2, 2009

The biscotti look great. I love how you really packed in the nuts.

@ Shanti: I have not tried millet flour yet but if I get my hands on some I think it sounds like a great way to make these wheat free. Thanks for the suggestion.

 

Lucy T
March 2, 2009

These look great, but when you said barely enough egg and flour to bind them together I expected a lot less than 1 1/3 cup flour...?
I will experiment with less flour and maybe grinding some extra seeds into meal and see what happens...

 

Nick
March 2, 2009

I'll be giving these a try with whole wheat flour. I actually think it's whole wheat pastry flour that I have but I'm not sure. it's from my local produce strand and just says "whole wheat flour" but it looks lighter and finer, more like pastry. We'll see. Do these need so much sugar? I like my biscotti not so sweet and put sweet things on top. Perhaps honey?

 

Nicole Rose
March 2, 2009

It's a snowy day in NY and when I woke up to check my email, this recipe was there waiting for me! They looked great - I check the kitchen and had all the ingredients! (for my nut and seed mix I used - slivered almonds, walnuts, pumpkin seeds and poppy seeds) They just finished cooling and I couldn't resist trying one - wow, they came out wonderful! Thanks so much for your inspiration!

 

Kristen
March 2, 2009

Do you think these can be made gluten free with GF all purpose flour??

 

SarahSeven
March 2, 2009

I don't even know how to thank you Heidi. You are such an inspiration!

 

Terry Thorson
March 2, 2009

I find it is easier to slice biscotti if I chop up the nuts a bit before baking, esp. the hazelnuts.

 

C.Joanna Gage
March 2, 2009

Have always loved biscotti, and now I get to try to make some. My home will smell heavenly !!! Thank you, and love your site !!!!

 

Les
March 2, 2009

MMM! I will be trying this today,only going to try Quinoa for my Gluten Free friends. Any thoughts on this? Les

 

maureen
March 2, 2009

hooray! i've been waiting for just this kind of biscotti recipe...something to satisfy a cookie craving but made with healthy ingredients. i like that these can be made into a savory snack too. Will be making these soon, probably with lemon zest and candied ginger too!

also, will whole wheat pastry flour work?

 

ladybanksia99
March 2, 2009

Hi, all -

I second the recommendation of using an electric knife for slicing. I use mine when making regular biscotti, as well as for slicing angel food cake, pound cake, quick breads, etc.

One of the nice things about it is no real downward pressure is needed if the knife does the work of cutting. It only needs to be guided, resulting in smooth, clean slices as thin as you can get them. I would also be inclined to wrap and chill the loaf a while to firm it up before trying to slice it thin.

This recipe has just been moved to the top of my to-make list...bumps down the chocolate tortillas for the ice-cream enchiladas that will eventually be made for dessert one day...

LadyBanksia99

 

Jessica
March 2, 2009

I might experiment with some anise seeds too!

 

FoodMedic
March 2, 2009

I'll be giving them a try this week. Thanks for the idea.

 

Tami
March 2, 2009

I'm so excited to try your method for these. There some crackers made here in Vancouver called Raincoast Crisps that are similar- nut, seed and dried fruit stuffed crackers. They are addictive, but expensive so I've been looking for a way of recreating them at home. Thanks for being my source for this.

 

Emily
March 2, 2009

Wow, Heidi, those look amazing. I'm such a fan of crackers, but I try to stick to lower, healthier carbs, and this would be such an awesome option. I think if I do get to try making these soon, I'll give spelt flour a try. I've been meaning to pick some up and now that I have a new recipes waiting for me to try them in, I think I will. Would you use the same amount of spelt flour? I've never used it before so I don't know if there are any tricks to spelt.

 

Laura [What I Like]
March 2, 2009

Perfect! I have been looking for a good cracker recipe for ages...at least, one that doesn't include lots and lots of butter. Can't wait to give this a try. Maybe millet and/or amaranth would be a nice addition? I also have been making bread with a bit of uncooked quinoa thrown in and it has been quite nice.

 

Lily
March 2, 2009

Wow, these look awesome!
They're so chock full of nuts, a great source of healthy protein and fat!
They almost remind me of a fruit cake, except with nuts instead of fruit and crunchy instead of dense and cakey.
I can't wait to try them sometime.
I was also wondering if you think the recipe would turn out okay if I changed it from savory to sweet by adding unrefined cane sugar (or agave?) and replacing the olive oil with coconut oil. Thanks again for the great looking recipe!

 

Sonia
March 2, 2009

This recipe looks wonderful, but the idea behind my comment is actually based more on the OTHER comments I always read on your blog.

There seems to be people from all over the world reading this blog - and that is only based on the comments. I am sure that there are more! Really this is just more of a 'congratulations' on your success, as well as a 'thank you' for sharing your ideas and wonderful creations with us!

 

alicia
March 2, 2009

any substitute for the eggs? my MIL will not eat anything with eggs in it...

In cakes I've used applesauce, but not sure if that would work here.

thanks,
Alicia

 

Jennifer
March 2, 2009

Those sound amazing!! i love how dense and crunchy they are!

 

The Duo Dishes
March 2, 2009

The goat cheese idea is what we're talking about! It would be really good.

 

Linn
March 2, 2009

I can't wait to try these. Heidi, could you try
a "breakfast cookie" recipe sometime? I use one from "Rogers porridge oats - breakfast cookie" that is really quite good, would appreciate any healthier changes.

 

unconfidentialcook
March 2, 2009

Savory biscotti...sounds/looks so wonderful, especially with the goat cheese. I just read on someone's blog that she slices muffins vertically, thinly, and slow-bakes them into biscotti--thought that was such an interesting idea.

 

veggievixen
March 2, 2009

this is awesome! i love baking biscotti, and the millions of variations that are possible! these look great, i love baked goods that are chock-full of nuts.

 

Jaya
March 2, 2009

Heidi,
I made these the instant I was done reading your post and they are wonderful! I used almonds, pistachios, walnuts, sunflower seeds and some dark chocolate chips. I also used whole wheat pastry flour with fantastic results. A real winner...as usual. Thanks!

 

DaLandLordOfDaSouth!
March 2, 2009

Black Ceza Records

Hello, I'm a promoter in the south and i promote music and entertainment..

This is the best Biscotti Ive ever had in my life, i added a little tomato,corn and peanut butter for a neat tast. Try it!

Thanks

Ceza-

 

franjam97
March 2, 2009

This recipe is fantastic! A must-try!

 

These look just like Almondina. Do they taste like them too?

 

Kitchen M
March 2, 2009

I've never seen such a beautiful biscotti! And it gets extra points for being healthy, too!

I'm going to make them right now and it will be my snacks for tomorrow. :)

 

kathy
March 2, 2009

thank you for making food beautiful. I decided to make the biscotti, assembled my ingredients and realized that I gave away my loaf pan; no problem, they came out great shaped as a loaf on a cookie sheet. I did use white spelt as I have a wheat allergy, and I cut the sugar in half. wonderful & so easy. next time I'm going to omit the sugar and make them savory.

 

Kirsten
March 2, 2009

The recipe ist absolutely interesting. I am always looking for new recipes - and this is one I HAVE to try! Thank you!

 

Gaurav
March 3, 2009

Hey Heidi,
Thanks for the wonderful recipe. Can we make this without Egg?

Can you suggest me an alternative to Egg for this recipe?

 

Healthy Diet
March 3, 2009

its Looks So Delicious,
just Tried It,
Didnt end up Very Good But Taste Good,
Will Try One Or two More Times

 

The Other Tiger
March 3, 2009

Ah, fantastic! These remind me of some crispy, nutty crackers they sell in the cheese department at Whole Foods. I bought them once and they were wonderful, but they're expensive enough that my "I could make that" reflex kicks in...only I hadn't taken the time to figure out where to start. I think I'll start with your recipe here...thanks!

 

Treehouse Chef
March 3, 2009

This recipe looks very unique. I like the fact that it is healthy.

 

Jackie
March 3, 2009

These are beautiful. I bet these would hold up really well if flax seed slurry was subbed in for the eggs for vegan folks, given the nuttiness of the recipe.

 

theCook
March 3, 2009

I have never tried biscotti. But wow, these slices look really yummy, so many nuts, it's almost like power bars!

 

Angela
March 3, 2009

This recipe made my week! I have been meaning to come up with something like this. We sometimes get crackers like this from a local bakery but they are cost prohibitive, now I can make my own! For the people who wanted to omit the egg I have used EnerG egg replacer in all sorts or recipes. It should work here and it is vegan friendly.

 

Sari
March 3, 2009

I made them tonight, using a scant 1/2 cup of honey in place of the sugar and white spelt flour in place of the wheat. They came out a little bready, but very good.

Thanks!

 

Nomie Aziz
March 3, 2009

Hi,

Thank you for the recipe. I will try definetely!. Just wonder whether you have a good taste of biscotti made from Egg Whites?

Thank you in advance1

 

Jada
March 3, 2009

Wow--these are gorgeous! They look like jewelry. Your dishes are always so multi-textured. I'm in awe!

 

trace
March 3, 2009

heidi, i made these yesterday and they came out perfectly --- nutty, crunchy, savory/sweet. wow. so easy.

thank you bunches for your endeavors.

 

Sonja
March 3, 2009

I'm really a fanatic of all kinds of nuts, so these cookies sound like heaven to me... I'd die to try one of them right now!

 

Kitchen M
March 3, 2009

I just wanted to tell you that it was delicious! I love it!!

 

Hannah Handpainted
March 3, 2009

Wow...cooool.

It's weird that you don't see chunky biscotti very often. I mean not THIS chunky. I'm gonna try to make a gluten-free version. Maybe add chocolate chips to part of the mix, and some without--just for extra naughtiness. Or perhaps I'll simply dip some of them half in chocolate. Hmm.

:)

 

Yooli
March 4, 2009

I made these immediately after I got home yesterday. Because I'm watching my figure I made the following subs:

- Whole wheat pastry flour
- Eggbeaters
- 1/3 cup of brown sugar
- 1/3 cup of raisins
- 1 1/3 cups of nuts (used sunflower seeds, pecans, pistachios and hazelnuts)
- Also added in 2 heaping spoonfuls of ground flaxseed.

Came out perfectly. I cut them as thin as possible to get them really crunchy and toasty and slathered them with Cypress Grove chevre for a delicious treat. Thanks!

 

Melissa
March 4, 2009

I have not made this recipe but with other cracker/crisp type recipes I found it much easier to bake the loaf and then freeze it- makes for very easy cutting that way.

 

Michelle
March 4, 2009

For the Gluten Free and other substitute-seeking bakers - the magazine "Living Without" has a page in the back that offers substitutions for baking.

The magazine is designed for folks with food sensitivities, so the substitutions offered are for eggs, dairy, sugars, gluten, etc. I cut out the page and taped it to the inside of my cupboard - I hope that will cut down on my substitution questions to Heidi. The magazine does have a web site.

I plan on using equal parts GF flour mix (Pamela's) and sorghum flour. Sorghum and millet are GF and have a relatively high protein content. I prefer mixing in the sorghum because it helps me cut down on the carbs and I don't notice a difference in the finished product.

 

Kathy
March 4, 2009

These are so good! I made mine with cashews, almonds, pecans, macadamia nuts, hazel nuts, and sunflower seeds. Thanks!

 

Jodye
March 4, 2009

These look gorgeous and delicious, I can't wait to try them out!

 

Debbie
March 5, 2009

Hi Heidi. Just have to say that this a great recipe. As I dont eat either gluten or sugar I made this with a gluten free flour and honey. Its sooo good. Nice lunch treat. Yummie with goats cheese and homemade chutney. Thank you.

 

Foodfreak
March 5, 2009

These look absolutely terrific. I cannot wait to make them, they will be a wonderful addition to lunchboxes for sure.

 

A Girl Has To Eat
March 5, 2009

What a great idea. Nuts & seeds. Who would have thought.

 

OPK
March 5, 2009

Just made these. They were super simple and delicious! Mine were much wider (made them in a regular sized loaf pan) but surprisingly easy to slice, even when they were hot. I don't think they really need the sugar though as I thought they were too sweet. Next time I would cut the sugar in half at least, but I hope it wouldn't alter the texture or affect the baking of them.

 

Darci
March 6, 2009

I made it twice this week, the first time with sesame seeds (not so great on taste with the sugar) and the second time with raw sliced almonds... bingo! What a delicious tea time treat. Thank you!


 

Amanda
March 9, 2009

Just made these yesterday and they are wonderful! I used a mix of almonds, pistachios, pumpkin seeds, pine nuts, sesame seeds and poppy seeds, topped with a sprinkle of salt. (I dubbed them "Everything Biscotti.") Perfect mix of salty and sweet. Burnt the edges a tiny bit in my attempt at crispiness, but had no problem slicing thinly using a serrated knife. Great recipe, I'm sure I'll be making these often with whatever leftover nuts and seeds I have lying around.

 

Raina
March 9, 2009

I made these this weekend and added toasted sesame seeds and sunflower seeds. The end product is amazing!....but the process of slicing the loaf is horrible....very crumbly and aggravating!

 

Daphne
March 9, 2009

I made these yesterday, wrapped them while warm and let them age in the refrigerator overnight. No problems cutting them. I used spelt flower, pecans, cashews, pistacios, pine nuts and sunflower seeds. I planned to take them to work tomorrow. YIKES they are wonderful and I will be making several batches over the weekend so I will have enough to be willing to share!

I love you recipes and will be making more things soon.

Thank you for all the wonderful and healthy eats.

 

deeba
March 10, 2009

And another winner Heidi. Love the way these look. I made your Swedish Rye Crackers earlier with buckwheat flour, a savoury version, using Za'atar...& they were fab. I think I'm first going to make these sweet, & then later explore a savoury version. WOW...they are beautiful. I've spent an hour here already, between the post & the comments!!!

 

Bonnie
March 10, 2009

I made these with 1/2 tsp vanilla and a little cinnamon. I used whole wheat pastry flour (it's what I had), walnuts, pistachios, hazelnuts, sunflower seeds and sesame seeds.

I'm taking them to a cocktail party tonight to have with cheese, jams and chutneys, and I'm kind of pleased with myself!

HS: Sounds great Bonnie - I hope people like them!

 

ri'chele
March 12, 2009

I had on hand standard whole wheat flour. To compensate for the resulting dryness I substituted honey for the sugar in equal measure. They are delicious. Thank you for your recipe.

HS: Thanks for the feedback. Glad to hear the ww version worked out with your substitute!

 

Jennifer Zalme
March 13, 2009

Yum yum yum yum yum yum yum yum yum yum yummy yummy yummy yum yum yum yum yum yum yum yum yum yum yum yum yummy yummy yummy yum yum yum yum yum yum yum yum yum yum yum yum yummy yummy yummy yum yum yum yum yum yum yum yum yum yum yum yum yummy yummy yummy yum yum!!!

 

karin
March 14, 2009

I think: these are the perfect gift to give to a friend who is departing on a long train ride across the country. I used spelt flour for WW, 1/3 c. agave nectar for sugar, raw pumpkin seeds/sunflower seeds/cocao nibs/almonds, and added a sprinkling of large grain sugar on the top, all to great success.

here's to experimentation in the kitchen, long train rides, labours of love and Heidi.

 

Aimee
March 15, 2009

My first batch were with brown rice flour and carob powder, agave nectar, eggs, sunflower and pumpkin seeds, flax seeds, freeze dried bananas and raspberries. Because of the liquid from the agave nectar I left out the oil. They were a tiny bit dry, but delicious!
My second batch of these are in the oven right now with finely chopped dried apricots, agave nectar instead of sugar, brown rice flour, and cashews. This time I put about a tablespoon of oil. They smell amazing!
Thank you so much for your wonderful recipes and the inspiration to eat more healthy!

 

Kristina
March 17, 2009

Beautiful! And they seem very healthy and not too sweet. When I found this recipe this morning I knew I'd have to drop in at the nearest supermarket to get some seeds (still got some hazelnutz leftover from christmas) and some goat cheese - and voila, dinner for two.

I'm looking forward to try these tonight. I guess I'll substitue some sugar for honey, and then go from there..

 

vanessa
March 27, 2009

Hi! I">http://vanessacuisine.canalblog.com/archives/2009/03/23/12922447.html">I made them twice and loved them, thank you for this great recipe !

 

wendy
March 28, 2009

I just made these yesterday, and they turned out beautiful and delicious! I used pecans, macadamia nuts, pistachios, and poppy seeds. My loaf kept crumbling, until I reread the recipe, and cut them upside down. Made a big difference. Thanks, Heidi!

 

Adrianne
March 31, 2009

I thought these has a lovely taste, but they fell apart! My oven was hot enough, I cooked them long enough, but they fell apart in pieces. Should the nuts be chopped first? maybe that was my problem.