I love seeds, and that is often the subject of many jokes about me, as my last name is Bird. My boyfriend jokingly calls these seeded rye biscotti a “birdfood bar.” There is simply something cozy about incorporating seeds into granola, salads, bread, and yes, cookies, that makes everything seem more earthy and virtuous. In short, seeds are both healthy and delicious. Similarly, rye adds a wholesome flavor which is totally compatible with the hint of ginger, vanilla, and almond. Seeded rye biscotti is full of crunch, fiber, and protein with a texture worth dunking or enjoying plain.


  • 1 ½ cups all purpose flour
  • 1 cup rye flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground ginger
  • ¼ cup flax seeds
  • ¼ cup hemp seeds
  • ¼ cup chia seeds
  • ¼ cup sesame seeds
  • ½ cup (1 stick) butter 
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 eggs


Preheat the oven to 325°F.

In a large bowl, mix together the flour, baking powder, baking soda, salt, ground ginger, flax seeds, hemp seeds, chia seeds, and sesame seeds, and set aside. Cream together the butter and sugar until light and fluffy then add in the vanilla extract and almond extract. Add in the eggs, one at a time, until evenly incorporated then add in the flour mixture. Be careful not to overwork the dough.

Form into two 9×4-inch logs on a parchment-lined baking sheet and baking for 30-35 minutes. Let cool for 30 minutes. It is very important to allow the log to cool completely to make it easier to cut into individual cookies without them breaking or crumbling. 

Once cool, cut ½-inch slices with a very sharp or serrated knife and return them, cut-side down, to the baking sheet. Bake for 15 more minutes until crisp and golden.