almond & hazelnut biscotti

     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–
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