Emily Drucker's Sunflower Millet Biscotti

These sunflower millet biscotti were inspired by an attempt to reverse engineer the sunflower millet biscotti briefly offered at the farmer’s market by She Wolf Bakery. I completely failed at replicating their recipe, but thankfully succeeded in creating something entirely distinct from other biscotti I’d tried before. The soft butteriness of Einkorn keeps these cookies perfectly crisp and tender, unlike typical biscotti, with the compelling texture of toasted millet and sunflower seeds making these a perfect anytime-treat.

-- Emily Drucker, Dirtybird Sweets, Queens, NY

Sunflower Millet Biscotti

• 175 g Unified Mills Einkorn Flour
• 325 g Unified Mills All Purpose Flour
• 125 g sunflower seeds
• 175 g millet
• 1/4 tsp cinnamon
• 8 g kosher salt
• 12 g baking powder
• 3 Tbsp sunflower oil (optional)
• 155 g softened butter (200g) if not using sunflower oil)
• Zest of 1/2 lemon
• 325 g sugar
• 250 g eggs
• 13 g vanilla bean paste or extract

DIRECTIONS

• Preheat oven to 325°F. In the bowl of a stand mixer fitted with paddle attachment, cream butter, sugar, and lemon zest until homogenous and lightly aerated. Add sunflower oil, if using, and mix to incorporate.
• Crack eggs into bowl with vanilla bean paste/extract. Slowly add eggs into butter/sugar, scraping down sides of bowl and mixing thoroughly between additions.
• In large sauté pan over medium heat, toast millet stirring frequently for about 5-7 minutes until aromatic and lightly popping. Set aside to cool slightly.
• In separate bowl, mix flours, baking powder, salt, cinnamon. Whisk thoroughly to combine, then add sunflower seeds and toasted millet. Stir to combine.
• With stand mixer off, add dry ingredients all at once. Turn mixer on to lowest speed and stir until dry ingredients are just incorporated. While I wouldn’t explicitly advise anyone to eat raw dough, this raw dough is particularly tasty…
• Weigh dough back into bowl used for dry ingredients, and divide total weight of dough by 4. Take 1/4 of dough and transfer onto sheet tray lined with parchment. Shape dough into 10”x2” log, and repeat with remaining dough. There should be 2 logs of shaped dough on 2 sheet pans.
• Bake for 20-25 minutes, until lightly golden, but not too firm. Cool completely, saving lined sheet trays, and reduce oven heat to 300°F.
• Slice logs into 1/4” thick slices. Lay slices flat on reserved sheet trays and toast biscotti for another 20-25 minutes, flipping slices halfway through, until lightly toasted and crisp. Once cooled, biscotti will keep in airtight container for up to 2 weeks.