Made without butter but with lots of eggs, nuts, and figs, these biscotti are densely flavourful. More savoury than sweet, they pair well with a glass of wine or cup of coffee.
1 1/2 cups (350 mL) toasted whole almonds, divided
3/4 cup (180 mL) palm sugar
1 cup (250 mL) light spelt flour
1 cup (250 mL) brown rice flour
2 to 3 tsp (10 to 15 mL) anise seeds or fennel seeds
1 Tbsp (15 mL) baking powder
1/4 tsp (1 mL) salt
3 large free-range eggs
1 tsp (5 mL) vanilla extract
1 cup (250 mL) chopped dried figs
Preheat oven to 350 F (180 C).
Pulse 1/2 cup (125 mL) toasted nuts with sugar in food processor until finely ground. Pulse in flours, anise or fennel seeds, baking powder, and salt. Add eggs and vanilla. Pulse until dough comes together, then pulse in remaining nuts and figs just until mixed. Dough will be sticky.
Cut dough in half. Working with dampened hands, form each half into a log about 10 x 2 in (25 x 5 cm). Place logs on baking sheet lined with parchment paper.
Bake until firm yet gently yielding when pressed and golden in colour, about 30 min. Cool on counter for
15 minutes, then cut into slices about 1/2 in (1.25 cm) thick. Reduce oven to 300 F (150 C).
Arrange slices back on parchment and bake until crisp, 20 to 30 more minutes. For even toasting, turn cookies over halfway through baking. Let cool completely.
Makes about 48 pieces.
Each serving contains: 71 calories, 2 g protein; 3 g total fat (0 g sat. fat, 0 g trans fat); 10 g total carbohydrates (4 g sugars, 1 g fibre); 15 mg sodium
source: "Cookie Swap!", alive #362, December 2012
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