Almond biscotti

Almond Biscotti is a famous Italian biscuit, Biscotti actually means 'twice baked'. Reason for baking twice is to make it dry so that it can be stored over a longer period of time. They were used to carry as non perishable food for long journeys in traditional times and hence the name. But to us it is that crunchy, flavorful and the best companion to evening tea or coffee. Its is harder and denser than the other conventional cookies we make and little less sweeter too.Normally they are made from white flour but being a whole grain fan I am, I replaced it with whole wheat flour and didn't see any difference in the taste and texture. Also I used little less sugar but you may add some more, though biscotti are made less sweeter than other cookies. Initially I thought of coating them with dark chocolate and covering with nuts for a better texture and look but believe me once they were done I had no patience (and need) to improvise any more, they were  just awesome as it is. So maybe next time I am gonna try that.

Well enough said let's get to business now!

Ingredients:

1 cup whole wheat flour

1/2 tablespoon baking powder 

1 tablespoon unsalted butter

1/2 tablespoon vanilla extract 

3/4 cup toasted almond

1-2 tablespoon toasted pumpkin seeds, sunflower seeds

1/2 cup brown sugar

1 egg

Recipe:

Toast the almonds and seeds on a pan for around 5 minutes. Crush them coarsely after they cool down. Beat the egg, sugar, butter and vanilla extract using electric mixer. Stir in the flour , baking powder, nut-seed mixture and bring everything together as dough. It will be sticky so apply oil on hands and make a ball of dough. Shape it like a log and place on greased baking tray. Bake in preheated oven for 20 minutes.
After 20 minutes take it out and chop into slices gently as it would be crumbly and soft.
Put back to oven and bake for another 20 minutes turning over midway.

Let it cool completely before transferring a storage container.