It just might be over and Biscotti Utica Style

by Joanne on March 7, 2011

After 14 days, I THINK I just might be over the flu/whooping cough.  In all my days, I cannot remember being sick for so long. Maybe it’s because I’m just a TAD older (just a tad now, don’t go adding 5 or 6 years!) or could it be I was waking up too early, going to bed to late and working out too much, resulting in a weak immune system?  Not sure but I do like to analyze the situation to death.  Can’t say it would stop me from over taxing my system again in the future but it’s something to think about. Smile with tongue out

Yesterday I couldn’t stop eating. It was WONDERFUL!  Today, I ran.  I woke up early (before the crack, as usual) and ran.  I ran 7 miles on the mill and then had every intention to get another 3 to 4 in with Shane outside.  That didn’t work.  The snow was up to my knees and the roads hadn’t been plowed.  The snow emergency alarm was sounding over at MVCC.  We turned tail, back inside and worked with the weights on chest and arms for 30 minutes.  A good workout even though my miles were nipped in the bud by the elements.


One of Utica’s all time favorite pastry chefs told me that the most popular biscotti he makes is soft.  It’s not the traditional twice baked crisp biscotti we all enjoy dipping in our coffee or tea.  Why is the soft biscotti so popular in Utica, NY?  Because we have an older population and it’s easier on the teeth.  Don’t laugh. It’s true. 


The following recipe is the Apple Crumbles version of a softer biscotti.  The flavor of the sunflower seeds and sweetness of the coconut make this a perfect afternoon tea (or coffee) treat.


Makes 3 dozen biscotti


  • 3/4 cup Demerara Sugar
  • 1 cup granulated sugar
  • 1/4 cup canola oil
  • 1 large egg
  • 1 egg white
  • 2 TBS reduced fat milk
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 2 1/2 + 2 TBS flour
  • 2 tsp baking powder
  • 1 cup sunflower seeds (lightly salted) *You might prefer to use sliced almonds or other nuts.
  • 1 cup sweetened coconut
  • 1 beaten egg to brush the biscotti before baking

In a standing mixer, blend the sugars and add the oil, egg and egg white, milk, and vanilla.

In another bowl, mix the cinnamon, flour, baking powder and add to the sugar – egg mixture.  Beat until smooth.

Add the seeds and coconut and mix just until all is incorporated.

Chill the mixture for one hour.

Shape into 4 equal sized logs, about 1 3/4 inches around, about 9 inches or so long.  Chill for one more hour.

Preheat oven to 375 F. Transfer logs to parchment lined baking sheets.  Brush with beaten egg and bake for 20 to 22 minutes.

Allow to cool and slice in the shape of biscotti (diagonally).


The best part about biscotti is that when you slice it diagonally, the end pieces, which don’t “make the cut”,  are all YOURS!



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  • At 2011.03.07 07:24, Heather said:

    Glad to hear you’re feeling better!!
    And I don’t ever eat biscotti b/c they are so crunchy (I like soft, doughy cookies!). I’ll have to try these!

    • At 2011.03.07 09:35, Joanne said:

      YAY – for feeling better. I was beginning to worry. I don’t like not having tons of energy. But today (in spite of all this snow) is a GREAT day! 🙂

      • At 2011.03.07 08:25, Lori said:

        Glad you are feeling better! It could have been a bit of over training, since you are working towards Boston. You just never know sometimes.

        I love biscotti – great for dunking in lattes!

        • At 2011.03.07 09:36, Joanne said:

          I think I was overdoing it a bit as well. Live and …. wish I could say “learn” but I don’t – won’t… some of us are too hard headed and have an invincible attitude.

          • At 2011.03.07 11:20, Amanda @ bakingwithoutabox said:

            Love the soft biscotti. While I still have all my teeth, less crunchy is sometimes a good thing.
            So glad you are feeling better. Nothing like the nasty croup to get you down. I felt so bad for you reading the post about calling your momma. Bless your heart! Hope it moves on out asap.

            • At 2011.03.07 11:35, Joanne said:

              I like both biscotti versions: crunchy and soft. Since I’m a dipper, it doesn’t matter. 🙂

              • At 2011.03.07 19:57, Andrea said:

                Being sick is no fun. I haven’t been sick for a long period of time, but several times this year. Maybe if the snow disappears we will both perk up.

                • At 2012.04.29 08:28, CNYEats A Taste of Utica Biscotti said:

                  […] This isn’t the first biscotti recipe on my site. You can see Utica style biscotti HERE […]

                  • […] This isn’t the first biscotti recipe on my site. You can see Utica style biscotti HERE […]

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