Biscotti with Almonds

10. April, 2009

This biscotti recipe contains raw cane sugar and spelt flour and virtually no fat. It also includes calcium from the almonds so it is surprisingly good for you, especially if you are lactose intolerant. Although I am not much of a coffee person, I love dipping biscotti into my husband's espresso.

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Biscottis are lovely and perfect for every occasion

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This recipe is:

Lactose (dairy) free

This recipe is easy to make:

Nut free

Biscotti with Almonds

Makes 12 biscottis

Ingredients

75 grams (2¼ oz) almonds, chopped coarsely
240 grams (8½ oz) spelt flour
110 grams (3¾ oz) raw cane sugar
1 egg (please use free range eggs)
2 teaspoons aluminium free and gluten free baking powder
1 teaspoon almond extract (from a health food store)
A couple of tablespoons cold water

Preparation

Chop the 75 grams almonds coarsely.
In a medium bowl, sift together the 240 grams spelt flour and 2 teaspoons baking powder.
In a small bowl, mix together the egg, 110 grams raw cane sugar, 1 teaspoon almond extract. Add a couple of tablespoons water to dissolve the sugar.
With a large wooden spoon, fold the wet ingredients into the dry ingredients.
Add as much water as needed to be able to kneed the dough without it sticking to the bowl. The dough should resemble Play Doh in texture.
Add the almonds and kneed them into the dough. Make sure the loaf is smooth, without any cracks.
Place baking parchment on a baking tray. With your hands, mould a 12 centimetres (4.7 inch) x 22 centimetres (8.6 inch) loaf approximately 1.5 centimetres (0.6 inch) in height.
Bake at 160 degrees Celsius/315 Fahrenheit/Gas Mark 3, for 35-40 minutes.
Place the loaf on a wire rack to cool for 15 minutes (leave the oven on).
With a serrated knife, carefully slice the loaf on the diagonal in 1 centimetre (0.4 inch) thick slices.
Place the slices on the baking parchment and bake further for 10 minutes.
Turn the slices over and bake for 5-7 minutes. Turn the oven off and allow the slices to cool completely inside the oven. If the biscotti are sufficiently baked at this point (crisp and perhaps a little dark), remove them from the oven. If they are a little soft to the touch, allow them to sit in the oven whilst it cools down. You might have to remove the smaller slices so that they will not burn.