From Wendy Bazilian, DrPH, MA, RDN

A tropical twist on the original Bazilian family biscotti—light, crisp, and perfect with fruit-forward desserts like mango or pineapple sorbet.

Makes: ~24 thin biscotti
Serving Size: 1–2 biscotti
Prep Time: 20 minutes
Total Time: ~1 hour, 15 minutes (includes baking and cooling: 30 minutes + 5 minutes cooling + 5 minutes baking + flip and 5-8 minutes baking)

Ingredients

• 2 eggs
• 3/4 cup organic cane sugar (can use 2/3 cup if desiring a less sweet cookie-biscuit-style)
• 1/4 cup olive oil
• 1 Tablespoon water
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup chopped macadamia nuts or cashews
• 1/4 cup toasted unsweetened coconut flakes
• 1 teaspoon chia seeds (optional, adds texture and visual interest)
• 1 3/4 cups unbleached all-purpose flour
• 1/4 cup Seeds of Wellness chia flour (replaces part of the AP flour; optimal 10-15%)
• 1/3 cup dried pineapple or mango, finely chopped (can omit fruit entirely for simpler flavor)
• Cinnamon-sugar topping: 2 tablespoon sugar + 1 teaspoon cinnamon, 1/2 teaspoon white chia seeds (optional) – mixed

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Make the dough:
   A. In a food processor or mixing bowl, combine the eggs, sugar, olive oil, water, and vanilla.
   B. Add salt and baking powder and mix briefly.
   C. Add nuts, coconut flakes, and dried fruit.
   D. Stir in the flours and chia seeds last, mixing just until a dough forms (do not overmix).
3. Shape the dough:
   On a parchment lined baking sheet: With wet hands, shape the dough into two long, narrow log about 13-15 inches long, 1/2-3/4 inch high, and 2 inches wide. Sprinkle generously with cinnamon-sugar-chia seed topping.
4. First bake:
   Bake for 30 minutes. Remove from oven and cool on the sheet for 5–10 minutes.
5. Slice, then second and third bake:
   Carefully transfer loaf to a cutting board. Using a sharp knife, slice thinly—about 1/2-3/4 inch thick. Place slices back on the baking sheet. Bake 5 minutes, remove and flip/turn the pieces, then bake another 5–7 minutes until golden and crisp.
6. Cool and store:
   Let cool completely. Store in an airtight container at room temperature for up to one week, or freeze for longer storage.

Serving Notes

• Crisp, tropical, and lightly sweet — complements, not compete with fruit sorbet.
• Serve one biscotti upright in a 4 oz sorbet carton or bowl, or rest on the rim for a pretty presentation.