Einkorn Biscotti
There has been a lot of Einkorn on this blog lately. I will totally own that. 

Once you know how amazing this flour is, and how different it is from other flours, it is easy to get carried away. I’m substituting it into all of my favorite baked goods, and not tasting much of a difference, but it FEELS better internally. 
Also - right now, we are in the middle of a global health crisis. The last thing I want to do is encourage you to eat junk food. Like…I should be telling you to steer dang clear of that stuff, and eating immune boosting foods. 

On the other hand, I know most of you have been in your homes for almost 14 days or more. Sometimes, you just need something fun and pretty to eat, or something to give the kids that will take them a loonnnnnngggggg time to eat because it’s day 495 of the plague and you are ready to lock yourself outside. 

So, I took my old biscotti recipe, gave it some Einkorn, took away anything refined and added oils. It won’t stop the Co-Fee-Fee (my physician brother’s new name for COVID 19), but it’s still a really, really good thing, and we all need that right now.

Einkorn Biscotti (Cranberry Orange Hazelnut variation)
Preheat oven to 350°F
Sift together
  • 1 cup Einkorn flour
  • 1 cup all purpose flour, non bleached
  • 1/4 tsp salt
  • 1 tsp. baking powder
In a separate bowl, mix…
  • 1 cup raw sugar or evaporated cane juice
  • 3 large eggs
  • 1/2 tsp vanilla
  • The zest of one orange, and the juice of one orange
  • 4 drops of Orange Vitality Oil
Optional add ins (but I never leave them out)
  • 3/4 cup chopped, toasted hazelnuts
  • 3/4 cup unsweetened dried cranberries
Add dry ingredients to wet, and mix until firm dough forms. Stir the add ins into the dough. If dough feels too wet, that is ok. 
On a greased cookie sheet, shape the dough into an oblong-shaped loaf. Bake for 10 minutes or until the bottom of loaf starts to turn golden. Remove from oven, and cut loaf into diagonal slices. 

Turn slices onto their sides, and return to oven for 10 minutes. When the slices are golden, flip, and bake another 10 minutes. This seals in the moisture, and keeps the biscotti from being too dry.

Remove from the oven and cool. Glaze with frosting or dip in melted chocolate. For this particular recipe, I drizzled with confectioner’s sugar and almond milk mixed together, and topped with extra zest and chopped hazelnuts. 


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