Almond Molasses Biscottis

1 1/4 cups whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon, ground
1/4 teaspoon ginger, ground
1/4 teaspoon nutmeg, ground

1/2 cup almonds, chopped

1 egg
1/2 teaspoon vanilla extract
1/2 cup agave syrup
2 tablespoons blackstrap molasses

Yields 12-15

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Preheat oven to 180C. Line a baking sheet with parchment paper.

In a bowl, combine flour, salt, baking powder and spices. mix until well blended. Add the chopped almonds.

In another bowl, whisk together the egg, vanilla extract, agave and molasses. Pour the egg mixture onto the flour almond mixture. Stir until all ingredients are incorporated.

Spread some flour on a clean kitchen surface and knead the dough for a couple of minutes. Form a flat long log, about 1 inch high and 5 inches wide. Bake for about 20 to 25 minutes or until center feels firm to touch.

Let the log cool for about 15 minutes or until cool enough to handle. Use a serrated knife and cut 1/2 inch slices off the log. Reduce heat of the oven to 150C. Spread out the biscotti slices on the baking sheet and bake for another 20 minutes. Let cool completely. 
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