NUT, SEED & RAISIN BISCOTTI…Preciously jewelled cookies!

“Every oak tree started out as a couple of nuts who decided to stand their ground.”

Doing rounds of blogs is never easy when you have to run a regular life too, full of routine stuff like laundry, grocery & school trips galore. Junior goes to a new grade in another week, so half the days were scheduled with PTA’s, orientations, new books & uniforms etc. The past week has been even more hectic with the kids at home (Spring Break), & I’ve had little or no time to blog hop. One blog that I often attempt to stop at is Heidi @ 101 Cookbooks because it’s always got some path breaking stuff that you get hypnotized to try. The pictures are mesmerising, & the gentle persuasive nature of her posts have you literally eating off her blog. The ‘Nut & Seed Biscotti or jewelled biscotti was such one case which I chanced by about a month ago. Heidi posted a ‘cracker’ of a biscotti, the ‘Nut & Seed’ Biscotti which looked very pretty & maybe easy to slice thin, or so I thought. Should have known better, because nuts are nuts after all, but she had me chopping the nuts of my bookmarked recipe at a frantic pace the next morning after the kids left for school. The recipe itself is simple & ‘packed with nuts’…very jewel studded indeed, like the Queen’s crown. However, it wasn’t as simple to slice thinly as the jewels had a mind of their own. I managed fairly well, but didn’t get anywhere close to the thin, gorgeous slices that Heidi did. Maybe it was because I added raisins too, or my knife wasn’t good enough, or the loaf was undercooked, though it tested done. As Helen says in the recipe “Bake for 45-50 minutes – or until the loaf tests done. If you under-cook the loaf at this stage, it makes slicing difficult.” I shall definitely give this a try again as it was deliciously studded & very YUM! Healthy & hugely successful with the kids too.
My nut mixture was a blend of 1 cup lightly toasted almonds, 1/3 cup each of lightly toasted pistachio nuts, and pumpkin seeds, and 1/2 a cup each of green & black raisins. We don’t get wholewheat pastry flour here, so I used a third cup of oatmeal flour. NUT, SEED & RAISIN BISCOTTI
adapted from 101 Cookbooks
1 cup plain flour
1/3 cup oatmeal flour
2 cups mixed nuts,raisins etc (almonds, pistachio nuts, pumpkins seeds, green & black raisins)
1/2 teaspoon fine grain sea salt
2 large eggs
2/3 cup light brown sugar, fine grain
1/4 cup extra-virgin olive oil


  • Preheat oven to 150C. 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.
  • Make sure everything is nice and compact, level on top, with no air bubbles. (I sprinkled some left over oatmeal flour on top).
  • 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 220C.
  • 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.

Another recipe for Bookmarked Recipes, an event started by Ruth @ Ruth’s Kitchen Experiments. This week’s host is Laurie @ Mediterranean Cooking in Alaska.

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  • Miakoda
    8 years ago

    Those look so great, I remember seeing them on 101 too. And I really love the quote in the beginning!

  • Eliana
    8 years ago

    WOW – These look fabulous. They would go great with some tea.

  • Bharti
    8 years ago

    So elegant looking and nutritious too.

  • Nachiketa
    8 years ago

    Way to go……

    I feel like a nut on your blog today…..

    have mailed you 🙂

  • noobcook
    8 years ago

    yes they do look like jewels, and they are precious coz u made them 😀

  • Parita
    8 years ago

    hey deeba…biscottis looking soo good..I always feel hungry whenever i visit your blog..:) oh by the way have posted the chocolate racing car track cake on my blog..waiting for ur comments 🙂

  • Kitchen Flavours
    8 years ago

    Wow delsih….Love the loaded/studded nuts…

  • Arwen from Hoglet K
    8 years ago

    Looks like a beautiful and healthy combination of fruit and nuts. Taste is more important than thin slicing – but maybe you could make more to practise 🙂

  • Asha
    8 years ago

    Gorgeous! We always pick a chocolate Biscotti when we buy a Latte coffee, yum! 🙂

  • Soma
    8 years ago

    Just awesome. I need some with my coffee, are u willing to send some over deeba? ;D

  • Hanaâ
    8 years ago

    Lovely biscotti. I think there’s more nuts and raisins in there than “dough” :o) Great color contrasts.

  • noble pig
    8 years ago

    This looks absolutely fabulous. Wow, I’m in biscotti awe!

  • Reeni♥
    8 years ago

    They look so delicious! Chock full of goodies in every bite!

  • ♥Rosie♥
    8 years ago

    Your biscotti looks fabulous Deeba!!

  • Regina
    8 years ago

    These look wonderful. All I would need is a large cup of coffee and I would be all set to go!

  • tres jolie
    8 years ago

    They look fantastic! I love pistachios and am drawn to anything containing them!

  • A_and_N
    8 years ago

    I love 101 cookbooks and yours does justice to hers!

    We tried regular almond chocolate biscotti for ThanksGiving. This is the next one! Brilliant, Deeba 🙂

  • ICook4Fun
    8 years ago

    The biscotti look great. I really like it with lots of nuts and raisins. I can’t wait to try this out. Thanks for sharing.

  • Helene
    8 years ago

    Super, you can’t go wrong with biscottis and a good coffee.

  • coffeegrounded
    8 years ago

    These are on my list of items to bake….I love this recipe. Healthful and tasty!

  • Kerstin
    8 years ago

    They look lovely and delicious Deeba! I hope you had fun with your kids over spring break!

  • Coco Bean
    8 years ago

    Ahh, this is ANOTHER recipe I just have to try! Love your blog, it’s so beautiful and very entertaining!

  • amritac
    8 years ago

    They’re jeweled alright!
    And look absolutely gorgeous! I cann just imagine one of those with my evening coffee….and yeah, as a reply to your comment, that was exactly why I was away for all that time…. 😀

  • Lorraine @NotQuiteNigella
    8 years ago

    You had me at the name! Jewelled anything is a must make and they look brilliant (and I love the flavours too)

  • Curry Leaf
    8 years ago

    Love Love LOVE the jewelled biscotti.Looks too perfect as all your bakes

  • Lori
    8 years ago

    Love that quote “Every oak tree…” and love this biscotti. They are very jeweled!

  • Trupti
    8 years ago

    wow Deeba BiscoTTi looks very delicious & lovely clicks

  • ButterYum
    8 years ago

    Theses look amazingly delicious!

  • How To Eat A Cupcake
    8 years ago

    Wow they look amazing, and I bet they were GREAT! 😀

  • BR Guest Host
    8 years ago

    Hey Deeba, beautiful biscotti and fab flavours.

    Thanks for sending this into bookmarked recipes

  • Ricardo
    8 years ago

    Super amazing, biscotis I love it greatly. 🙂

  • MC
    7 years ago

    These biscotti look scrumptious! And I love the photos.

  • stephchows
    7 years ago

    I just made a sunflower seed and raisin whole wheat biscotti last night! Yours looks great!

  • Infiniti Middle East
    7 years ago

    Sooooo delicious!!!!!!!!:):)

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