My favorite kind of biscuit! Why? Because I make them with no butter.
And I can store them in an aluminium box for over 2 weeks!
4 dried apricots
4 dried prunes
1 dried slice of apple
1 half of dried peach
1/4 cup coconut flakes
1/4 sliced almonds
1/2 cup of mint chocolate cut into small pieces
1/4 almond emulsion
1/2 vanilla extract
1 tbs baking powder
a pinch of pink salt
3/4 cup sugar
1 1/2 cup sifted whole wheat flour
Crack the eggs in a large bowl and whisk them together with the sugar
and the vanilla extract and almond emulsion.
Add the flour and salt and continue mixing.
Add the baking powder and mix well.
Add the dried fruits, coconut flakes, almonds and chocolate.
Incorporate all the ingredients into the dough.
The dough will be a little bit sticky, don’t worry it’s suppose to be so.
Divide the dough in two equal parts.
Cover your working board with flour and shape the dough in two “frech bread”.
“Biscotti” originate in Italy and it literally mean double baked biscuits.
First baking will be done with the dough shaped as a “french bread”.
You need to bake them for about 20 – 25 minutes at 380F (until golden).
Remove them from the oven after the first bake and let them cool down.
When cooled, cut them into 1 inch pieces and place them again in the oven at 380F.
Absolutely delicious and heathy!