Chocolate Almond Bran Biscotti
From pattycake 16 years ago
- 45 minutes to make
- Serves 24
Incredibly tasty almondy chocolaty crunchy cookies - high in fiber too! Lovely with espresso or tea, great for dipping or crunching.
Ingredients
- Combine: shopping list
- 2 c whole spelt or wheat flour (or half and half) shopping list
- 3/4 c wheat bran shopping list
- 1/4 tsp soda shopping list
- 1/2 tsp salt shopping list
- 1 1/2 tsp baking powder shopping list
- 1 1/2 tsp cinnamon shopping list
- Combine separately: shopping list
- 3 eggs shopping list
- 1 Tbsp oil shopping list
- 1/4 c honey shopping list
- 1/3 c marmalade or molasses shopping list
- 1 1/2 tsp vanilla shopping list
- 1/2 tsp almond extract shopping list
- Mix well. shopping list
- Combine wet and dry until just mixed. shopping list
- Then fold in: shopping list
- 1 c almonds - roughly chopped (you can lightly roast them first if you like - make sure they are room temperature when you add them.) shopping list
- 3/4 - 1 c dark chocolate pieces (or 100-130g) shopping list
How to make it
- With wet hands, form into 2 logs on a parchment paper lined cookie sheet.
- Bake at 350 for 20-25min - should spring back to touch.
- Remove and wait about 10min. Slice into 2-3 cm (3/4-1") cookies.
- Place flat on cookie sheet and bake at 325 for 20-30 minutes - till crisp. Flip the biscotti half way through baking.
- You can also bake cookies on a cooling rack for 10-20min, till crisp.
- When cool, store in a covered container. These keep for weeks.
- (originally on pattycake.ca)
- enjoy :-)
cspin
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