A biscotti is a dry, crunchy Italian cookie used for dipping into coffee or red wine, but in my case a cup of tea.
2 cups almonds
1 cup oat groats, soaked, divided
1/2 cup dried cranberries, soaked
1/4 cup agave nectar
1 teaspoon cinnamon
1/4 teaspoon sea salt
1 In food processor, pulse almonds into a flour. Remove from processor.
2 Add half of oat groats to food processor and process until smooth. Place mixture in a bowl.
3 Combine oat groat mixture with almond flour, seasoning, agave nectar and cranberries.
4 Spread mixture on Teflex sheet. Dehydrate at 110 degrees overnight or 6-8 hours. Flip over and score into bars about 4 hours into the dehydrating time.
1 cup oat groats, soaked, divided
1/2 cup dried cranberries, soaked
1/4 cup agave nectar
1 teaspoon cinnamon
1/4 teaspoon sea salt
1 In food processor, pulse almonds into a flour. Remove from processor.
2 Add half of oat groats to food processor and process until smooth. Place mixture in a bowl.
3 Combine oat groat mixture with almond flour, seasoning, agave nectar and cranberries.
4 Spread mixture on Teflex sheet. Dehydrate at 110 degrees overnight or 6-8 hours. Flip over and score into bars about 4 hours into the dehydrating time.
1 comments:
Yeah! Biscotti used to be my fav cookie and now they will be again!
Your food is so simple and elegant, I love it!
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