Ingredients
Scale
- ¼ Cup Honey
- ½ tsp Vanilla Extract
- 1 Egg + 1 Egg Yolk
- ½ Lemon – Juiced
- Zest from ½ lemon (same lemon you juiced)
- 1 ? Cup Spelt Flour (175gr)
- ¼ tsp Baking Soda
- 1 Tsp Baking Powder
- ¼ tsp Salt
- ½ Cup Walnuts (whole or halved)
- ¼ Cup Whole Almonds (non salted or roasted)
- ¾ Cup Chopped Pitted Dates
Instructions
- Preheat oven to 350F (175C)
- In a mixing bowl, whisk the honey with the vanilla, egg, egg yolk, lemon juice and lemon zest.
- Add in the flour, baking soda, baking powder, salt, walnuts, almonds and dates and mix everything well together until fully combined.
- Empty the bowl into a loaf pan covered with parchment paper.
- Smooth the batter using wet hands. Smooth and straighten the top.
- Place in the preheated oven for 25-30 minutes.
- Remove from oven and take out of the loaf pan. Let the cake cool completely before continuing.
- Preheat oven to 300F (150C) and prepare a large flat baking tray covered with parchment paper.
- Once cool, Slice the biscotti cake into 1cm thick slices and place the slices on the prepared baking tray.
- Bake in the oven for 20-25 minutes or until slices are dry.
- Cool and store in an airtight container.
- Category: Dessert