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Apple Spice Buckwheat Biscotti
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Apple Spice Buckwheat Flour Biscotti Thins

Very thin slices of biscotti made with mild buckwheat flour.
Course Dessert
Cuisine American
Keyword biscotti
Prep Time 4 hours
Cook Time 1 hour 50 minutes
Total Time 5 hours 50 minutes
Servings 16 slices or more if you cut them cross-wise
Author Anna
Cost 5

Ingredients

  • ¾ cup buckwheat flour (light) -- go by gram weight (105 grams)
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon allspice
  • ⅛ teaspoon cardamom
  • ⅔ cup granulated sugar (125 grams)
  • ¼ teaspoon salt
  • 4 large egg whites, please go by the gram weight if possible** (130 grams)
  • ½ teaspoon vanilla
  • 1 cup toasted and chopped walnuts, use more or less as desired
  • 1 cup Apple Chips, crushed after measuring (28 grams)

Instructions

  • Preheat oven to 350 degrees F. Line a 9x5 inch loaf pan with parchment paper.
  • Whisk together the buckwheat flour and all of the spices. Set aside.
  • Combine the sugar and salt.
  • Measure the egg whites and put in a stand mixer bowl with the whisk attached. Begin beating on medium, increasing speed gradually, and beat just until soft peaks start to form.
  • Gradually add sugar/salt mixture a few tablespoons at a time and beat until mixture is thick, white and billowy. Beat in vanilla.
  • Remove bowl from the stand and use a rubber scraper to fold in the flour mixture.
  • Mix together the walnuts and apples, then fold them in.
  • Scrape the batter into your prepared pan, spreading evenly. Bake on center rack for 35 minutes or until golden – it will still be a little soft. Cool loaf in pan for about 20 minutes, then remove from pan and let it cool to room temperature.
  • When it’s almost cool, transfer to the refrigerator and chill until very cold – this makes it easier to slice. Better yet, freeze!
  • Preheat oven again to 250 degrees F.
  • Peel parchment off the cold loaf. With a bread knife or a chef's knife cut loaf lengthwise OR cross-wise into thin slices – mine are usually between ⅛ and ¼ inch thick. Arrange slices on large baking sheets and bake for about 45 minutes (check at 30 minutes), switching racks halfway through. The goal is to dry them out without letting them get too brown, so keep a close eye on them. Remove from the oven and let cool. If they’re not completely crisp while hot, they should crisp as they cool.

Notes

The amount of egg whites in an egg aren't always the same, so it's best to weigh 130 grams.