Seeded Graham Biscotti Recipes

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HOMEMADE HONEY GRAHAMS



Homemade Honey Grahams image

The way my boys eat them, I would spend a fortune on honey graham crackers at the grocery store. So I decided to make a homemade version that is less processed-and less expensive. These are wonderful, although they still don't last long. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Desserts     Snacks

Time 25m

Yield 32 crackers

Number Of Ingredients 11

1 cup whole wheat flour
3/4 cup all-purpose flour
1/2 cup toasted wheat germ
2 tablespoons dark brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons cold butter, cubed
1/4 cup honey
4 tablespoons ice water

Steps:

  • Whisk together first 8 ingredients; cut in butter until crumbly. In another bowl, whisk together honey and water; gradually add to dry ingredients, tossing with a fork until dough holds together when pressed., Divide dough in half. Shape each into a disk; cover and refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to an 8-in. square. Using a knife or fluted pastry wheel, cut each into sixteen 2-in. squares. If desired, prick holes with a fork. Place 1 in. apart on parchment-lined baking sheets. , Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 60 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 89mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

SEEDED GRAHAM BISCOTTI



Seeded Graham Biscotti image

It's worth seeking out graham flour for these better-for-you biscotti chock-full of almonds and seeds (hemp, fennel, and sesame). Martha made this recipe on "Martha Bakes" episode 802.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h35m

Yield Makes 3 dozen

Number Of Ingredients 16

1 1/3 cups all-purpose flour
3/4 cup graham flour or whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon coarse salt
1/4 teaspoon ground allspice
1/4 cup hemp seeds
1 tablespoon fennel seeds
3/4 cup packed light-brown sugar
2 large eggs, room temperature
1 vanilla bean, split lengthwise, seeds scraped
1 teaspoon pure vanilla extract
1 teaspoon finely grated orange zest
3/4 cup whole almonds, toasted
2 tablespoons coarse sanding sugar
2 tablespoons white sesame seeds

Steps:

  • Preheat oven to 350 degrees. Whisk together flours, baking powder, baking soda, salt, allspice, and hemp and fennel seeds in a bowl. In another bowl, beat brown sugar, eggs, vanilla seeds and extract, and zest on medium speed until pale and thickened, about 4 minutes. Beat in flour mixture. Stir in almonds.
  • Shape dough into a 3-by-12-inch log. Combine sanding sugar and sesame seeds on a rimmed baking sheet; roll log in mixture to completely coat. Transfer to a parchment-lined baking sheet; bake until golden, about 30 minutes. Let cool completely on sheet on a wire rack.
  • Transfer log to a cutting board. Slice with a serrated knife into 1/3-inch-thick slices. Return slices to baking sheet. Bake until golden brown, rotating sheet once, about 10 minutes. Let cool completely on sheet on wire rack before serving. (Biscotti can be kept in an airtight container at room temperature up to 1 week.)

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