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.
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.
Almond & Hazelnut Biscotti
Ingredients
- 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
- 1/2 c coarsely chopped hazelnuts
- 1/2 c slivered almonds
- 1/3 c water
- 1/2 c honey
Instructions
- 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.
- 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–
