Mix together: 2 c. Summers Sprouted Spelt Flour 2/3 c. Sucanat 1/2 c. finely ground almonds 1/2 c. finely ground hazelnuts 1 tsp. baking powder 1/2 tsp. baking soda 1 tsp. cinnamon Mix in: 1/2 c. coarsely chopped hazelnuts 1/2 c. slivered almonds Stir in, making a thick dough: 1/3 c. water 1/2 c. honey Roll dough into a cylinder about 9 inches long. Flatten into a rectangle about 3-4 by 9 inches.
Almond & Hazelnut Biscotti (Continued)
Bake at 350 for 30 minutes or until top is firm to the touch. Cool completely. Slice into 3/4 inch cookies. Lay on a cookie sheet and bake again at 250 for 15-20 minutes or until very lightly browned.
--Thanks to Ann Matthews, Simple Kneads Bakery, Greensboro, NC--