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SARACENI DI GENNAIO

buckwheat and wholewheat cookies - biscotti
Prep Time45 minutes
Active Time45 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: Italian, Mediterranean
Keyword: almonds, buckwheat, eggs, hazelnuts, olive oil, pine nuts, wholewheat
Yield: 100 cookies
Calories: 60kcal

Materials

  • 250 g wholewheat flour semola
  • 250 g buckwheat flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar potassium bitartrate
  • 150 g brown sugar
  • 4 eggs
  • 150 g almonds
  • 100 g pine nuts
  • 100 g hazelnuts
  • 200 g olive oil or peanut/canola oil

Instructions

  • heat the oven at 200 degrees celsius
  • mix flours, sugar, baking soda and cream of tartar
  • chop almond and hazelnuts coarsely
  • add almonds, hazelnuts and pine nuts to the flours
  • add eggs and oil
  • mix all ingredients
  • the result is a very sticky dough
  • cover a baking tin with parchment paper. Make some long rolls and squeeze them down to 2 cm thickness and 5 cm width
  • bake for 20 minutes
  • cut in slices, 1.5 cm thick. Separate the slices and then bake again for 20 minutes. This is why biscotti are called so in italy: bis-cotti = cooked twice. The cookies should be dry inside
  • let them cool down. If they are still soft, then bake a gain
  • once cooled, keep them in an airtight container. They keep fresh for a long time, if stored in a cool place and if you do not eat them all at once.
  • enjoy with tea, coffee, milk, juice. Or have them as an energy snack when you are out walking, biking, skiing, or sailing. And let me know if you like them.