by Zahirah
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my 18 recipes »
Zahirah's Notes:
Expand1 cup Olive oil Ask a question about this ingredient
4 cups Buckwheat Flour Ask a question about this ingredient
1 1/3 cup Sugar (half brown and half white) Ask a question about this ingredient
5 Eggs Ask a question about this ingredient
1 tablespoon Vanilla extract Ask a question about this ingredient
1/2 teaspoon Maple flavoring Ask a question about this ingredient
2 1/2 teaspoons Baking powder Ask a question about this ingredient
Preheat oven to 400°F/200°C.
Ask a question about this stepSift together dry ingredients.
Ask a question about this stepAdd moist ingredients; stir until well blended.
Ask a question about this stepGrease one 11 x 13″ glass baking dish and one loaf pan with olive oil and spread the mixture inside both (it doesn’t all fit in one pan). Make sure it’s not more than 1/2 ” thick.
Ask a question about this stepBake for 15-20 minutes, and remove pans.
Ask a question about this stepLower heat to 350°F/175°C while you cut biscotti into strips, about a finger’s length and width. Place on buttered baking sheet, or better yet, Silpat.
Ask a question about this stepBake once more for 10-15 minutes or until the biscotti reach their desired hardness. My grandmother used to leave them a little soft, and so did my mother.
Ask a question about this stepGlaze if desired. I didn’t.
Ask a question about this stepThanks for the recipe! Love the story about your step-grandmother. When you come back to the States, you'll have to stock up on Maple Syrup!
Hi there! I agree...the real stuff! I always end up coming home with food items, like wild rice.