This recipe is for traditional Italian biscotti, with a twist: Three types of flour are more interesting than just one (or even two) in making the dough, which also includes grated orange zest, almonds, and dried figs for wonderful winter flavors. Whenever you are making biscotti, you first shape the dough into a flattened log and bake it in this shape before removing, slicing, and then baking to a crisp.
- 100 grams whole wheat flour
- 50 grams spelt flour
- 50 grams flour (locust bean)
- 1 teaspoon baking powder
- 70 grams light brown sugar
- 2 beaten eggs
- 1 Orange
- 100 grams almonds (and dried figs)
- 1 tablespoon water
- Grease a baking sheet and line with aluminum foil.
- Preheat oven to 350ºF.
- In a bowl, mix the flour and yeast.
- Add the sugar, zest and dried fruit cut into pieces.
- Add the eggs and mix well.
- If dough is too dry, add the tablespoon of water.
- Shape into a 2-3 cm thick loaf.
- Place on prepared baking sheet and as bake for about 25 minutes.
- Do not allow to get too brown.
- Remove from oven, let cool slightly and cut into 1-2 cm thick slices.
- Arrange the slices on the baking sheet, bake for 10 minutes more, turning to toast both sides evenly.