Biscotti Cookies

Name: Biscotti Cookies
Total time: 1 h 30 min
Ingredients: 2 tablespoons ground chia seeds + 6 tablespoons water; 200 g whole-grain spelt flour; 1 teaspoon of baking cream of tartar; 1 teaspoon of baking soda; 100 g brown cane sugar; a pinch of finely ground salt; 60 g chopped almonds; a pinch of Bourbon vanilla; optional: lemon or orange zest; 60 g of soy beverage; 45 g olive oil

(1)

Prep time: 1 h 30 min
Difficulty:
Number of ingredients: 11

Biscotti are Italian cookies made with almonds; they’re baked twice, which makes them delicately crunchy. In Tuscany, they’re dipped in dessert wine, but they’re also great for dipping in warm milk or tea. They’re easy to make, really tasty, keep well in a dry place, and can turn out a little different every time.??

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Biscotti Cookies

Prep time: 1 h 30 min
Difficulty:
Number of ingredients: 11

Ingredients:

What do you need?:

2 tablespoons ground chia seeds + 6 tablespoons water
200 g whole-grain spelt flour
1 teaspoon of baking cream of tartar
1 teaspoon of baking soda
100 g brown cane sugar
a pinch of finely ground salt
60 g chopped almonds
a pinch of Bourbon vanilla
optional: lemon or orange zest
60 g of soy beverage
45 g olive oil

Preparation Instructions:

How do you go about it?:

1. Step Grind the chia seeds in a grinder, add water, and set the mixture aside for a moment. First, sprinkle all the dry ingredients (flour, cream of tartar, baking soda, sugar, salt, almonds, vanilla, and some grated zest if you like), mix everything together, then measure out the soy milk and olive oil directly into the same bowl and add the soaked chia seeds. Mix everything with a spoon, then with your hands, just enough so that all the ingredients come together nicely. Divide the dough in half, then, with clean hands moistened with water (on a baking sheet lined with parchment paper), shape two large oval “cookies.”

2. Step Bake in an oven preheated to 180 °C for about 25 minutes (just long enough so that they feel slightly firm to the touch and are no longer completely soft), then let the “cookies” cool on a wire rack for at least 10, preferably 15 minutes, while you preheat the oven to 160 °C. After those 15 minutes, cut the cookies into pieces about 1.5 cm thick (they’ll still be slightly moist and crumbly), and put them back in the oven—for the second and, I promise, final time. Bake at 160 °C for 10 minutes, then flip them over and bake for another 10 minutes. The cookies should turn a nice golden-brown color; as they cool further at room temperature, they’ll become even crispier and firmer, so don’t bake them too long.

3. Step You can finish the process or continue by dipping them in melted dark chocolate and sprinkling some chopped dried fruit, ground freeze-dried fruit, grated orange zest, or anything else you like—let your imagination run wild.✨

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Total:

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Biscotti Cookies

Prep time: 1 h 30 min

Difficulty: 2

Number of ingredients: 11

Ingredients:

What do you need?

2 tablespoons ground chia seeds + 6 tablespoons water
200 g whole-grain spelt flour
1 teaspoon of baking cream of tartar
1 teaspoon of baking soda
100 g brown cane sugar
a pinch of finely ground salt
60 g chopped almonds
a pinch of Bourbon vanilla
optional: lemon or orange zest
60 g of soy beverage
45 g olive oil

Preparation Instructions:

How do you go about it?

	Grind the chia seeds in a grinder, add water, and set the mixture aside for a moment. First, sprinkle all the dry ingredients (flour, cream of tartar, baking soda, sugar, salt, almonds, vanilla, and some grated zest if you like), mix everything together, then measure out the soy milk and olive oil directly into the same bowl and add the soaked chia seeds. Mix everything with a spoon, then with your hands, just enough so that all the ingredients come together nicely. Divide the dough in half, then, with clean hands moistened with water (on a baking sheet lined with parchment paper), shape two large oval “cookies.”
	Bake in an oven preheated to 180 °C for about 25 minutes (just long enough so that they feel slightly firm to the touch and are no longer completely soft), then let the “cookies” cool on a wire rack for at least 10, preferably 15 minutes, while you preheat the oven to 160 °C. After those 15 minutes, cut the cookies into pieces about 1.5 cm thick (they’ll still be slightly moist and crumbly), and put them back in the oven—for the second and, I promise, final time. Bake at 160 °C for 10 minutes, then flip them over and bake for another 10 minutes. The cookies should turn a nice golden-brown color; as they cool further at room temperature, they’ll become even crispier and firmer, so don’t bake them too long.
	You can finish the process or continue by dipping them in melted dark chocolate and sprinkling some chopped dried fruit, ground freeze-dried fruit, grated orange zest, or anything else you like—let your imagination run wild.✨