Biscotti Toscani

Makes: 60-70 pcs        Ready in: 1 hour

Biscotti simply means "biscuit" in Italian. These ones are crunchy rather than hard. Enjoy with a cup of Arabicas Espresso Coffee.

500g White Spelt Flour
2 tbsp  LSA
2 tsp  Raising Powder
200g  Golden Sugar
125g Organic butter, room temperature
1 capful  Organic Vanilla Extract
200g Whole Almonds
3 Organic eggs, lightly beaten with pinch of salt
150g Dried Fig, sliced into strips a little milk and beaten egg for glazing.

1. Place all dry ingredients in a bowl, except for the almonds and dried figs. Mix in the butter using your fingertips. Make a well in the centre, add beaten eggs, vanilla extract and almonds. Amalgamate and press together to form a ball of dough.
2. Divide dough into 6 portions. Roll each portion into a log of about 25-30cm long. Press top of each log down slightly to flatten. Place dough on tray lined with baking paper. Brush with mixture of milk and beaten eggs and arrange sliced figs on top.
3. Bake in pre-heated oven at 180-190°C for about 20 minutes or until lightly golden.
4. Remove from oven and cut logs diagonally into 1cm thick slices. Arrange slices on oven tray and bake for further 20-25 minutes or until dry and firm.







This recipe is adopted from Ceres Organics - Organics in your Kitchen, 2009