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.

 

[ Recipes of the Month ] [ Recipe Archive ] [ Converting Recipes ] [ Printing Recipes ]

[ Main Menu ] [ About Sprouted Flour & Related Info ] [ Monthly Sprouted News ] [ Recipes of the Month ]
[ About Our Books ] [ Prices & Ordering Information ] [ E-mail Us ] [ CreatingHeaven.Net ]