Almond & Hazelnut Biscotti

     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--

 

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