Ingredients / Directions:
2 c whole spelt or wheat flour (or half and half)
3/4 c wheat bran
1/4 tsp soda
1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1 Tbsp oil
1/4 c honey
1/3 c marmalade or molasses
1 1/2 tsp vanilla
1/2 tsp almond extract
Combine wet and dry until just mixed.
Then fold in:
1 c almonds – roughly chopped
3/4 – 1 c dark chocolate pieces (or 100-130g)
Pour out into 2 long masses, then with wet hands, form into 2 logs on a parchment paper lined cookie sheet. (The batter will be very sticky.)
Bake at 350 for 20-25min – should spring back to touch.
Remove and wait about 10min. Slice into 2-3 cm (3/4-1″) cookies.
Place flat on cookie sheet and bake at 325 for 20-30 minutes – till crisp. Flip the biscotti half way through baking.
You can also bake cookies on a cooling rack for 10-20min, till crisp.
When cool, store in a covered container. These keep for weeks.