For the most part, I have cleaned up my diet since the holidays, but it was a snowy day on Saturday and I just had to have some biscotti to go with my espresso. I used pecans in this recipe, but walnuts work just as well. This recipe is adapted from NY Times recipe by Martha Rose Shulman.
3/4 cup millet flour
1/4 cup white rice flour
1/2 cup cornstarch
1 1/4 cups almond flour
1/2 tsp. sea salt
2 tsp. baking powder
1 1/4 tsp. cinnamon
2 oz. unsalted butter, room temp.
1/3 cup dark brown sugar
1/3 cup maple syrup
2 large eggs
1 tsp. vanilla extract
1 tsp. almond extract
3/4 cup chopped pecans, toasted (or walnuts)
Method of Preparation:
- Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
- Place the millet flour, white rice flour, cornstarch, almond flour, sea salt, baking powder and cinnamon in a medium size mixing bowl. Whisk these ingredients to lighten.
- In the bowl of a mixer, beat the butter and brown sugar until light and fluffy.
- Scrape down the sides of the bowl. With the mixer running, add the eggs one at a time, beating well after each addition. Add the vanilla and almond extracts.
- Scrape the sides of the bowl and add the dry ingredients and beat on low for approximately 1 minute.
- Stir in the nuts.
- Divide the dough equally into 2 logs, about 8 inches long by 4 inches wide. If you find the dough is sticking to your hands, lightly wet them before smoothing the dough. Place the logs on the prepared pan leaving space between the two logs.
- Place in the oven on the middle rack and bake for 40-50 minutes or until golden and beginning to crack.
- Remove from the oven and let cool for 20-30 minutes, being careful not too let the logs get too cool and not pliable enough to slice.
- Place logs on a cutting board and cut into 1/2-inch think diagonal slices. Carefully place the slices on two parchment lined baking sheets. Keep the oven at 300 degrees F.
- Bake each sheet on the middle rack in the oven. After 10 minutes, turn over the slices and bake for another 10 minutes. The slices should be dry and lightly brown.
- Cool biscotti on a rack.
Optional: melt some chocolate (dark, milk or white), dip a fork into the melted chocolate and drizzle over the biscotti.