Italian Einkorn Biscotti
Recipes
Recipe by Shaye Elliott. Crunchy, rustic, and delicious served with espresso! Our Einkorn Biscotti recipe is ...
Italian Einkorn Biscotti
Ingredients
- 8 tablespoons melted butter
- 400 grams (about 2 cups) sugar
- 1½ tablespoons almond or vanilla extract
- 5 eggs, at room temperature
- 600 grams (about 5 cups) jovial All-Purpose Einkorn Flour
- 3 tablespoons baking powder
- ½ teaspoon sea salt
- 1 cup add-ins, such as almonds, pistachios or chocolate chips
Instructions
- Preheat the oven to 350°F.
- In a large bowl, combine the butter, sugar, almond extract, and eggs. Mix well. Add in the flour, baking powder, and sea salt. Mix again to completely combine the dough.
- Add in the almonds, pistachios or chocolate chips. Stir to combine.
- Line two baking trays with parchment paper.
- Transfer the slightly sticky biscotti dough to a floured work surface. Use a bench scraper or knife to divide the dough in half. Transfer a piece of dough onto each baking tray. Use gently floured hands, shape the dough into a rectangle that measures 12” inches long by 4” inches wide. Note: if your dough is very wet and sticky, simply scoop each half of the dough from the bowl directly onto two baking sheets. Spread into a 12x4" rectangle with a wet spatula.
- Bake the biscotti loaves for 35 minutes. Remove from the oven and let them cool for 3 minutes. Use a sharp knife to cut the loaves into ¾” slices, crosswise. Arrange the biscotti pieces back on the tray in a single layer.
- Bake the biscotti for an additional 10 minutes, until golden.
10 TBSP unsalted butter (at room temperature - don't melt it)
1 1/3 cup Sugar (cane sugar....I do want to experiment using Agave though as it is a much lower glycemic index)
3 large eggs (room temperature)
2 tsp extract (I use either vanilla or almond, vanilla with dark chocolate and almond with slivered, roasted almonds) Or add 1 TBSP cinnamon.
3 1/4 cup flour TOTAL: 2 cups Jovial all-purpose flour, 1 1/4 cup Jovial whole wheat flour
1 TBSP baking powder
3/4 tsp sea salt (I use fine Himalayan pink salt)
EGG WASH: 1 TBSP water (room temperature), 1 Egg, pinch of sea salt
ADD-INs: 2/3 cup slivered almonds (roast raw slivered almonds in oven to bring out almond flavor) or add 2/3 cup dark chocolate chips (or....whatever you want!)
My directions are the same as above except for a few things....
- Combine butter and sugar together (I use a hand beater with whisk tools). Then add eggs, ONE AT A TIME, blending after adding each one. Add extract (if using).
- GRADUALLY add flour to creamy egg mixture. Then stir in add-ins (almonds, chocolate, etc....).
- CHILL dough in refrigerator for at least 30 minutes. Then form dough into (3) separate "mounds". I just use my hands to shape them and separate them, using flour to help with the stickiness.
- Brush EGG WASH over mounds. This will give it a golden brown, shiny exterior.
- Ideally, bake mounds one at a time but you could maybe put 2 on a cookie sheet. You don't want them to touch each other. (If they do, that's okay, it just will have a flattened edge from where you separate it).
- Bake mounds separately at for 40 minutes each. Let cool for 15 minutes.
- Use bread knife (serrated edge) to cut at an angle, in a sea-saw, slow motion. Like sawing wood.
- Place Biscotti cut side down on cookie sheet, bake for 10 MINUTES, then flip the biscotti and bake for another 10 MINUTES.
- Allow to cool completely, use a wire rack which stops the cooking and allows air to flow around it.