One year for Halloween I dressed as the cookie monster and I swear it was the most fitting costume ever. I have such a sweet tooth and I could eat cookies every day for every meal if you let me. Lately, I've been picking up almond fig biscotti from my favorite local coffee shop Thinking Cup. There's something about dipping biscotti in coffee that makes me feel like I slightly fit in with the neighborhood Italian culture.
To me, it's more of identifying with the ritual of taking a mid-day break to let the world stop, if even for a moment, to sip and savor the coffee while occasionally dipping the biscotti in to enhance it's nutty, roasted flavor.
Because biscotti are twice baked, they develop a crunch factor that is addicting. These biscotti are egg and butter free so snack freely my friends. Spelt flour's mildly sweet and nutty profile adds a whole 'nother level of flavor to these cookies while contributing fiber and a long list of vitamins/minerals. Add in some cinnamon, honey, and almonds then we're talking mellow, sweet, gimme more biscotti.
Honey Cinnamon Biscotti
Servings: ~ 16 biscotti
2 cups of spelt flour
3/4 cup of almond flour
1/2 cup of sugar
1 cup of almonds
1/2 tsp of baking soda
1/2 tsp of baking powder
1/2 tsp of salt
1-1.5 tsp of cinnamon
1/2 cup of water
1/2 cup of honey
1/4 tsp of pure vanilla (or almond) extract
Preheat oven to 350 degrees. Grease or parchment a cookie sheet.
Combine dry ingredients in a large bowl and mix well. Combine wet ingredients in a separate small bowl and mix well. Pour wet ingredients into dry ingredients and fold together until dough forms (I find using your hands is the best way!)
Divide the dough in half. Form each half into a small loaf shape and place onto cookie sheet, making sure to leave enough space in between them.
Place in the oven for 30 minutes; remove from oven and let cool for 10 minutes. Turn down the oven to 325 degrees. Once cool, slice horizontally into about 1/2 inch slices.
Put the slices cut side up back onto the cookie sheet and place in the oven for another 20-25 minutes until the biscotti is golden brown.
I’m Brittany and this is ME. I’m a health nerd with a sarcastic sense of humor, a smiling/laughter problem, and a niche in the kitchen. I have a passion for fitness and cooking because together they changed my outlook on life. Live for the moment and do what you love: that’s what’s important. I kick a** in Pilates/Barre and the kitchen because it’s what makes me happy, it’s what I’m good at, and I LOVE it.