Licorice and Fig Biscotti
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
Licorice and Fig Biscotti
Directions
READ THIS NEXT
SEE MORE »
Farro, Lentil, and Vegetable Soup
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Cardamom and Ginger Scented Farro Breakfast Porridge
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Chocolate and Orange Chickpea Pudding
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.