Have No Fear, Biscotti Is Here

I've had biscotti on the brain all day.  At the Inn today I was busy making four, count that, four! different kinds of biscotti. There was peanut butter chocolate chip, cranberry lemon zest, vanilla chai, and chocolate chocolate chip. All equally delicious in their own biscottilicious way.  SO... when I got home, I decided to whip up a batch of my own signature biscotti.


They turned out to be quite delectable, John was was dipping them into his cafe bustello and I grabbed a hot cup of my dandyblend.  YUM-O!  

Whole Wheat Pistachio Macadamia Nut Spice Biscotti

1/2 cup (1 stick) room temp. butter
1 cup of sugar (white, rapadura, sucanat, whatever you like)
3 eggs
1 tsp. vanilla extract
2 cups of whole wheat flour
1 cup corn meal
2 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 cup chopped pistachios
1/2 cup chopped macadamia nuts


Preheat oven to 350 degree.


In your mixer, cream the butter and sugar. Add the eggs one at a time, then add the vanilla.


In a separate bowl, whisk together the flour, corn meal, salt, baking powder, and spices.


With your mixer on low, slowly add the dry ingredients to the butter mixture. Once combined, stir in the chopped nuts.


Shape into two separate 'loaves' on a cookie sheet. About 5 inches wide, 1 inch thick and about 10 inches long.


Bake for 25-30 minutes.
Remove from oven and cool 10-15 minutes.
Place loaves on a cutting board and slice into 1 inch thick pieces. Place them cut side up back onto the baking sheet and bake for an additional 15 minutes.