Along the Grapevine

Crab Apple, Walnut and Sumac Biscotti



My Iris Garden

Winter has hit us hard this year in SE Ontario, and I couldn’t be happier. The greatest thing about winter besides the spectacular scenery it affords us is the beautiful contrast to all those other seasons – seasons we appreciate so much more because we know all that colour is not a permanent state. Winter is also a perfect time for the gardener or forager to rest, regroup, and plan for the next season’s labour. I still have a lot of reading to do before spring comes, but I have succeeded in working with some of my preserved harvests, and decided where I should focus my attention once spring arrives. Therefore, I feel this winter has been a fairly productive period.

This recipe is a result of some of my ‘thinking’ time during this snowy and bitterly cold season. I devised a recipe which uses three of my foraged products: crab apples, sumac powder, and my new favourite, black walnuts. I expected not to get it right the first time, but the result is exactly what I was hoping for. Not too sweet, a good balance of fruit and nut flavour, and soft enough I don’t have to worry about cracking a tooth.

I love biscotti, sweet or savoury. They are the true ‘biscuit’  or ‘twice cooked”. The variations are endless, including not only nuts and fruits, but also herbs and seeds. If you don’t have these exact ingredients on hand, just combine what you have with, say, one fruit, one nut and one flavouring (vanilla, lemon zest, almond, chocolate, etc).

Crab Apple, Walnut and Sumac Biscotti

2 cups whole wheat flour

1 tsp baking powder

1/4 tsp salt

1 heaping Tbsp sumac powder

3/4 cup dried crab apples

1/4 cup black walnuts

1/4 cup olive oil

3 eggs

Mix together all the dry ingredients. Whisk the oil and eggs together, and add them to the dry ingredients. Mix thoroughly, kneading the dough till it sticks together. Divide the dough in two parts and form into two loaves, 7″x3″. Place on parchment-lined cookie sheet.


Biscotti loaves before first baking

Bake in a 300 degree F oven for about 45 minutes. Remove from the oven to cool for about 15 minutes. Slice each loaf into twelve slices. Arrange again on the parchment, and return to the oven, lowered to 275 F, for 12 minutes.




Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

16 thoughts on “Crab Apple, Walnut and Sumac Biscotti

  1. I did. If you click on the word sumac in blue in my last post on biscotti, that post should come up. I probably should have made that clearer. It is staghorn, I dried it, chopped it in a blender and passed it through a sieve.


  2. Love the recipe and the photos as always! Well done! 🙂


  3. I love Biscotti and more with a caffe latte.


  4. Looks very interesting! I have never tried Sumac but seems like I should. Where will I be able to find them? In Middle Eastern grocers perhaps?


  5. I would think any Middle Eastern grocer would carry it. It has a nice lemony flavour that goes well with Indian cuisine, among other things, but I also like it as a garnish.


  6. Hi Hilda
    This looks absolutely delicious. I am definitely going to try this one. Bob and I love our latte, so what a wonderful treat to have along with it.


  7. Beautiful, healthy recipe – and gorgeous photos of the snow in Ontario. 🙂


  8. If this is what you come up with when you have time on your hands, I wish you many more snow days. 🙂
    I’m definitely going to be baking these this weekend


  9. Thanks. I think biscotti are maybe the most versatile baked good, because sweet or savoury, they are always good. I usually make them with herbs, so this was a bit of a departure for me. As for my inspiration, the beautiful snow has had a good effect on me and my energy levels.


  10. Pingback: Crabapple, Rhubarb and Ginger Jam | Along the Grapevine

  11. Pingback: Punjabi Buttermilk Stew: Notes and Queries | Kitchen Counter Culture

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