Almond-Hazelnut Biscotti

Apr 1

These golden coloured biscotti are made with mostly Kamut flour and laden with toasted almonds and hazelnuts with just enough anise seed to make them interesting and addictive. Biscotti are an Italian twice baked biscuits originating in Tuscany.

300 gm almonds
300 gm hazelnuts
900 gm wholemeal Kamut flour
300 gm wholemeal Spelt flour
500 gm pastured eggs (approx 10 large)
340 gm unsalted butter, melted
850 gm organic cane sugar
13 gm sea salt
26 gm baking powder
1 T vanilla extract or 2 T spiced rum
1 ½ tsp Almond extract
2 T anise seeds

**Yield**
7 logs at 450gm and 1 at 350 gm log
(30 packs of 4)

Toast the nuts (on separate trays!!! at 400F for 8 minutes. Cool and rub the hazelnuts between your palms to de-skin. Discard the skins. Set the nuts aside.

Melt butter in small sauce pot and set aside,

Combine the dry ingredients in a large bowl and add the nuts. Mix until combined and make a well in the center (like for pasta).

Add the eggs, melted butter, extracts to the well and stir with a spatula or flat wooden spoon to combine.

Line two professional trays (16x24 inches) with parchment (or 4 1/2 trays- the ones that fit in a home oven).

Lightly wet your work surface and with wet hands scale out the dough in 450 gm pieces onto the surface. Shape into logs and place on your parchment lined trays, approx. 4 inches apart from each other and from the edge of tray. Four logs will fit onto larger trays and two per tray for home oven.

Shape logs approx 1 1/2 inches across and almost the width of the tray. (For the smaller trays- do the logs lengthwise)

Bake 300 F (conv) approx 30 min OR 350 home oven.

Let cool for 1 hour

Slice into 1/2 inch slices and place upright on parchment lined trays and bake 225 for 15 minutes in convection oven or 275F home oven.

Cool completely and package or keep in airtight container.

The Grain Project