Description
A twist on the classic biscotti recipe, these spiced chocolate almond treats offer a warm, comforting flavor perfect for dunking in coffee or enjoying on their own.
Ingredients
Units
Scale
- 4 tbsp (56 g) unsalted butter
- 1 tbsp (15 ml) flaxseed meal
- 3 tbsp (45 ml) hot water
- 1/4 cup (50 g) granulated or ultrafine sugar
- 1 extra-large egg
- 3/4 cup (90 g) whole-wheat pastry flour
- 2 tbsp (15 g) whole-grain millet flour
- 2 tbsp (15 g) whole-grain sorghum flour
- 1/2 cup (65 g) all-purpose flour
- 1 1/2 tsp (7.5 ml) baking powder
- A pinch of fine sea salt
- 1/4 to 1/2 tsp (1.25 to 2.5 ml) Lebkuchen spices
- 1/2 tsp (2.5 ml) vanilla extract
- 3 1/2 oz (100 g) intense dark chocolate
- 1 cup (140 g) whole (unpeeled almonds
- Up to 1/4 cup (33 g) all-purpose flour
Instructions
- Place butter in a bowl and leave it to soften.
- Place flaxseed meal in a ramekin and add hot water.
- Stir and let sit for at least 10 minutes.
- Make the biscotti dough
- Preheat the oven to 350°F (177°C).
- Line a baking sheet with a silicone baking mat or parchment paper.
- Cream butter and sugar, then add egg and flaxseed meal and beat in.
- Add in succession the flours, sifted, baking powder, salt, Lebkuchen spices and vanilla extract, stirring after each addition.
- Add the chopped chocolate and almonds and stir until roughly incorporated.
- Turn the dough onto a floured surface and knead it lightly until it comes together and can be shaped into logs.
- Sprinkle dough and working surface with additional all-purpose flour, as needed, to prevent sticking.
- Bake the biscotti
- Divide the dough in half and roll each piece until it is about 12 inches (30.5 cm) long, then move it to the baking sheet.
- Flatten each log with your hand so that it is about 3 inches (7.5 cm) wide and 1/2 inch (1.25 cm) thick.
- Bake for 25 minutes.
- Take the baking sheet out of the oven.
- Turn the oven temperature down to 300°F (150°C) and let the logs cool for 10 minutes.
- With a bread knife, cut the logs into slices no more than 3/4 inch (2 cm) thick.
- Move the slices back onto the baking sheet, standing up, leaving a bit of space between each other.
- Bake the slices for 14 minutes or until desired crispness.
- Check the biscotti: If the bottom is becoming dark brown, stop the baking; otherwise, continue for two more minutes, then check again.
- When done, take the biscotti out of the oven and let them rest and cool for at least half an hour before tasting.
Notes
- For richer flavor, use high-quality dark chocolate with a high percentage of cacao.
- To adjust sweetness, reduce granulated sugar by 1-2 tablespoons; taste and adjust as needed.
- Store biscotti in an airtight container at room temperature for up to 2 weeks to maintain crispness.
- Prep Time: 20 minutes
- Cook Time: 39 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 150
- Sugar: 15
- Sodium: 50
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Carbohydrates: 20
- Fiber: 2
- Protein: 3
- Cholesterol: 20