LemonAlmondFennel Biscotti

Nutrition Facts

Servings Per Recipe

Makes servings

Amount Per Serving

Calories

Preparation Time:

minutes

Calories from fat

Daily Value*

Total Fat g

Saturated Fat g

Cholesterol mg

Sodium mg

A biscotti without egg whites!

An easy way to grind flax seeds is in a coffee grinder

An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee

Carbohydrate g

Dietary Fiber g

Protein

grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca

flour)

Vitamin A

Vitamin C

Calcium

Iron

Percent Daily Values are based on a

calorie diet

DRY INGREDIENTS

/ cups brown rice flour (or spelt flour)

(or walnut oil or canola oil)

/ cup almonds whole

/ cup ground flax seed

tablespoons tapioca flour

cup almonds ground

WET INGREDIENTS

/ cup maple syrup

/ cup brown rice syrup

/ teaspoon sea salt

teaspoons baking powder (double acting)

teaspoon ground fennel seed

tablespoons walnut oil refined (or canola oil)

tablespoon vanilla extract

teaspoon lemon extract

tablespoons unrefined coconut oil

or nonhydrogenated veg shortening)

(

Preheat oven to degrees F ( degrees C)

Put parchment paper down on a baking sheet (if you don't have parchment paper you can oil your baking sheet)

Cookies can even stick a little to a nonstick baking sheet which messes up the cookies so I greatly prefer

parchment paper because it always makes for very easy removal

Combine dry ingredients in a large bowl Cut coconut oil (or shortening or oil) into flour mixture (using a fork

and a knife) Mix in almonds

Blend wet ingredients in a separate bowl

Add the wet mixture to the dry mixture and mix together It may seem a bit dry at first but once you get all the

ingredients integrated it will form a slightly sticky shapable dough (If other flours besides those being called for

are used additional flour may be needed to create a stiff enough dough The dough is too wet if you can not

form cookies with your hands)

Shape dough into two logs shaped similarly to a flat/short loaf of bread They may be a bit crumbly but should

bake together nicely Place on the cookie sheet

Bake for about minutes To prevent the bottoms of the logs from burning you may like to place an extra

cookie sheet near the bottom of the oven to protect the main cookie sheet from the oven heating element When

the logs are finished they will brown just slightly on the bottom When removing the cookies sheets from the

oven place them on a heat resistant cooling rack (or other elevated surface) so that air can circulate underneath

the sheet

Remove logs from oven and let cool on a cooling rack for about minutes

When cool transfer each log to a cutting board and with a very sharp knife cut the log into "slices" just like bread

(

except this will be much flatter/shorter than a loaf of bread) Place biscotti back onto the cookie sheet Cut as

gently as possible to minimize crumbling You should be able to press some of the pieces that fall off back onto

the cut biscotti Don't worry if the cut biscotti seem quite crumbly; after they are baked again in the next step the

biscotti will stick together much better

Place these biscotti back on the cookie sheet and bake at degrees F ( degrees C) for minutes (this dries

them out and creates a good crunchy cookie to have with herbal tea or grain coffee)

VARIATIONS:

"LimeAlmondFennel Biscotti" use lime oil/extract in place of lemon oil/extract

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Desserts of Vitality

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Desserts Of Vitality