Multigrain Biscotti

Step 1

Preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper.

Step 2

In a large bowl, whisk together flour, cornmeal, sugar, cinnamon, baking soda, salt, and a few turns of freshly ground black pepper. Stir in the almonds, pumpkin, sunflower, and sesame seeds, as well as the flax seeds, and millet.

Step 3

In a small bowl, mix together the eggs, orange juice, zest, and vanilla. Add to the dry ingredients and stir until the dough comes together; you'll likely start using a spatula but eventually using your hands to get the dough into a cohesive mass. Divide the dough in two and roll each half on a lightly floured countertop until each is 12-inches (31cm) long. Place the two logs of dough evenly spaced on the prepared baking sheet and bake for 30 minutes, until they are light golden brown and feel firm to the touch.

Step 4

Remove from the oven and let cool 10 minutes. Lower the temperature of the oven to 300ºF (150ºC.) Using a very sharp serrated knife, slice the logs into 1/3-inch (1cm) cookies. Place the cookies cut side down on the baking sheet. (You can either bake these in two batches on the one baking sheet or use an additional baking sheet and bake them all at the same time. No need to line the second baking sheet with parchment paper.)

Step 5

Bake the cookies in the oven, flipping the cookies over on the baking sheet midway during baking. If using two baking sheets, turn the cookies midway during baking, and rotating the baking sheets midway during baking, putting the one that was on the lower rack of the oven on the upper rack, and vice versa. This second baking will take about 25 minutes.

Step 6

The biscotti are done when they are gently browned on each side and feel dry on both sides when you touch them. Remove from oven and let cool completely.