ALMOND BISCOTTI COOKIES

ALMOND BISCOTTI COOKIES

Oil a baking sheet or silicon pad

Preheat oven to 350 degrees 

Preparation time: 15 minutes

Yield: 1-dozen

1/3-cup ground flaxseed

1-teaspoon almond extract

1-cup water 

1/2-cup maple syrup

3/4-cup almonds, smashed

2 1/2 -cups whole-wheat pastry flour

1-teaspoon baking powder

1/4-teaspoon salt

Smash almonds with a can or metal measuring cup in a plastic bag.  

In the standing mixing bowl, mix together the flaxseed, almond extract, water, and maple syrup.  

In another bowl, whisk together flour, baking powder, almonds, and salt.  

Add the dry to the wet. Mix until uniform.  

Pat or roll out dough into a long rectangle 2-inches high and 6-inches wide.  

Bake biscotti on silicon covered or oiled baking sheet at 350 degrees for 20 minutes. 

Remove from pan and cool. 

On a cutting board cut the cookies on the diagonal into ½-inch pieces with a serrated knife.  

Place cut side down on a baking sheet.  

Bake biscotti again for 20 minutes more or until golden brown.

Turn oven off and leave the biscotti in the oven to dry for 20 minutes.