Seeded Graham Biscotti

Photo: Jonathan Lovekin
Prep Time:
35 mins
Total Time:
2 hrs 35 mins
3 dozen

It's worth seeking out graham flour for these better-for-you biscotti chock-full of almonds and seeds (hemp, fennel, and sesame). Martha made this recipe on "Martha Bakes" episode 802.


  • 1 ⅓ cups all-purpose flour

  • ¾ cup graham flour or whole-wheat flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ¾ teaspoon coarse salt

  • ¼ teaspoon ground allspice

  • ¼ cup hemp seeds

  • 1 tablespoon fennel seeds

  • ¾ cup packed light-brown sugar

  • 2 large eggs, room temperature

  • 1 vanilla bean, split lengthwise, seeds scraped

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon finely grated orange zest

  • ¾ cup whole almonds, toasted

  • 2 tablespoons coarse sanding sugar

  • 2 tablespoons white sesame seeds


  1. Preheat oven to 350 degrees. Whisk together flours, baking powder, baking soda, salt, allspice, and hemp and fennel seeds in a bowl. In another bowl, beat brown sugar, eggs, vanilla seeds and extract, and zest on medium speed until pale and thickened, about 4 minutes. Beat in flour mixture. Stir in almonds.

  2. Shape dough into a 3-by-12-inch log. Combine sanding sugar and sesame seeds on a rimmed baking sheet; roll log in mixture to completely coat. Transfer to a parchment-lined baking sheet; bake until golden, about 30 minutes. Let cool completely on sheet on a wire rack.

  3. Transfer log to a cutting board. Slice with a serrated knife into 1/3-inch-thick slices. Return slices to baking sheet. Bake until golden brown, rotating sheet once, about 10 minutes. Let cool completely on sheet on wire rack before serving. (Biscotti can be kept in an airtight container at room temperature up to 1 week.)

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