This recipe was designed for Ground Up by Dre Rawlings
The combination of Ground Up's Spelt flour and Cornmeal give these biscotti a delightfully crisp texture. They are so delicious and keep so well they are destined to be part of your baking repertoire on the regular!
Makes approximately 55 cookies.
Ingredients
- 1 ½ cups of Ground Up Spelt Flour
- ½ cup Cornmeal
- ¾ cup sugar
- 1 tsp. baking soda
- Heaping ¼ tsp. kosher salt
- 2 large eggs, room temp.
- Zest of 1 lemon
- 1 tsp. vanilla extract
- ¼ tsp. almond extract
- 5 ½ tbsp. melted butter
- 1 tsp. light olive oil
- 1 cup finely chopped walnuts
- Maldon salt
Instructions
Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the spelt flour, cornmeal, sugar, baking soda, and salt.
In a separate bowl, mix together the eggs, lemon zest, vanilla, and almond extract.
Make a well in the center of the flour mixture and pour in the beaten egg mixture. Add the melted butter and olive oil, and then the nuts, and mix with your hands until the dough comes together.
Turn the dough out onto a clean work surface and gently knead a few times to make the dough as cohesive as possible. NOTE: This is a crumbly sort of dough. It will not get totally smooth.
Divide the dough into two flat-ish brick shapes and sprinkle the tops with a little bit of Maldon salt. Transfer to the baking sheet. Leave ample space between them as they will spread a bit during baking.
Bake the bricks for 25 minutes - they should feel set.
Remove them from the oven and carefully transfer to a wire rack to cool for 20 minutes. Reduce the heat of the oven to 250 degrees.
Once cooled, use a sharp bread knife to slice the bricks into ¼ inch thick individual cookies.
Place sliced cookies back onto baking sheets and into the oven for 25 more minutes.
Allow the biscotti to cool completely on the baking sheets, then store in an airtight container.
