Twice-baked Italian biscotti with hemp hearts and almonds. Hard enough to dunk, dry enough to keep three weeks in a tin. The recipe scales for holiday gifting.
Hemp Almond Biscotti
Yields 24-30 biscotti. Prep 20 minutes. Bake 50 minutes (in two stages).
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup hemp flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup sugar
- 2 teaspoons vanilla
- 1 teaspoon almond extract
- Zest of 1 orange or lemon
- 3/4 cup whole almonds, toasted
- 1/2 cup hemp hearts
- 1 egg, beaten, for egg wash
- Coarse sugar for topping (optional)
Method
- Heat oven to 175°C. Line a baking sheet with parchment.
- Whisk dry ingredients.
- In another bowl, whisk eggs, sugar, vanilla, almond extract, and zest.
- Fold dry into wet. Fold in almonds and hemp hearts. The dough will be sticky.
- On the baking sheet, form into two logs about 30 cm long and 6 cm wide. Brush with egg wash; sprinkle with coarse sugar.
- Bake 28-32 minutes until firm and lightly golden.
- Cool 15 minutes. Slice diagonally with a serrated knife into 1.5 cm slices. Lay flat on the sheet.
- Bake another 8-10 minutes per side until dry and crisp.
- Cool completely. Store in a tin 3 weeks.