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.
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.
Biscotti
Ingredients
- 1/2 c soft butter
- 3/4 c Sucanat
- 2 eggs
- 1 tsp almond extract
- 1 tsp vanilla
- 2 c Summers Sprouted Spelt Flour
- 1 1/2 tsp baking powder
- 3/4 to 1 c Summers Sprouted Spelt Flour
- 1 c slivered almonds
Instructions
- 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.
- 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.
