Biscotti A more 'cookie-like' dipping snack Roast 1 c. slivered almonds in a 350 oven for 10 min. Cool. Cream together: 1/2 c. soft butter 3/4 c. Sucanat 2 eggs 1 tsp. almond extract 1 tsp.vanilla Mix in: 2 c. Summers Sprouted Spelt Flour 1 1/2 tsp. baking powder Making a stiff dough add in and knead for a minute: 3/4-1 c. Summers Sprouted Spelt Flour Roasted almonds Divide dough in two. Form dough into a roll. Place on ungreased cookie sheet and pat out to a 3 x 10 inch rectangle. Repeat with second half of dough. |
Biscotti (Continued) Bake for 20-25 minutes at 350 or until center is firm to the touch. Remove and cool for 15 minutes. Cut into 1/2 x 3 inch strips. Turn them on their side on the cookie sheet. Return cookies to the oven and bake at 300 degrees for 15 minutes or until dry. Remove strips to a rack to cool. Store in air-tight container to keep crisp. |
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