Nut & Seed Biscotti

As part of another little project I'm in the middle of, M and I hosted an Italian night for our friends; lots of red wine, antipasti, bread and all followed by coffee and biscotti. I thought about making almond biscotti as it's a bit more traditional. I have a very good recipe for almond basil biscotti with a hint of lemon. It's wonderful dipped in vanilla or amaretto cream.

As it was, I was in the mood for something a little more savoury. These fit the bill just right. It's basically a vehicle for nuts and seeds, just enough flour and egg to hold it all together.

This time I used shelled pistachios, poppy seeds, sunflower seeds, linseeds, hemp seeds, pecans and whole almonds. Any mix works well though, so go with your own preferences or what you have on store.

1 1/3 cup flour

2 cups mixed nuts and seeds

1/2 tsp salt

2 eggs

2/3 cup brown sugar

1/4 cup oil

Preheat 300/155/gas 2. Grease and line a 1lb loaf tin.

Combine flour, nuts/seeds and salt. Whisk together eggs and sugar.

Combine flour mix into egg and sugar. Scoop into loaf pan. Bake 45-50 minutes.

Remove from pan right away. Turn oven up to 425/220/gas 7.

Slice loaf thinly whilst hot. Brush one side of each slice with oil. Bake 3-4 minutes. Turn over, brush other side with oil and bake until crisp. Let cool.

Alternatively, after brushing with oil, you can put the slices under the grill until crisp and browned.