Back for biscotti

That’s right. I’m back for more — I just couldn’t stand leaving you all with just one picture in a whole post!

After thinking it through a little bit, I decided it was prime time to give you another recipe I’ve had on file for a few days. Until now, I haven’t had the chance to give it enough respect. I blame it on all this bridal shower and Easter business.

Now it’s time, so brace yourself for yet another take on one of my all-time favorite treats.

Blueberry and Almond Biscotti

Ingredients:

  •    3/4 C whole-wheat flour
  • 1/2 C all-purpose flour
  • 1/2 C almonds, chopped
  • 1 t baking powder
  • 1/3 C sugar
  • 2 T brown sugar
  • 1/4 C dried blueberries
  • 2 T milled flax seeds + 6 T water
  • 1 t vanilla

Directions:

  • In a small bowl, beat together milled flax seeds and water. Set aside.
  • In a medium-sized mixing bowl, whisk together flours, almonds, baking powder and sugars. Whisk together ingredients whole-wheat flour through chocolate chips in large mixing bowl.
  • Stir the vanilla into the flax-seed mixture.
  • Hollow a well in the center of the flour mixture. Pour in the flax-seed mixture and gently stir to combine. Mixture will be crumbly — may need to use hands to knead into dough.
  • Form into two rectangles on greased cookie sheet. Bake for 20 minutes at 350 degrees.
  • Remove from oven and slice rectangles into long, thin slices. Rearrange on cookie sheet and bake for another 20 minutes.
  • Remove an allow to cool thoroughly on a cookie sheet before storing. That way, they keep their crunch!

I think part of the reason I love biscotti so much is because I don’t feel guilty about having it with a cup of coffee in the morning…

A smoothie in the afternoon…

Or just by itself!

Wasn’t that worth the wait?

Questions: Have you made biscotti before? Have you had biscotti before?

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6 responses to “Back for biscotti

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