For two small loaves (abt. 35+ biscotti)
1/2 cup of almonds, soaked
1/2 cup whole wheat flour
1/4 cup corn starch
1 cup white flour
1/2 cup of organic sukanat
1/2 cup brown sugar
1 tsp baking powder
1/4 tsp salt
2 tbs egg replacer with 6 tbs water
1 tbs apple cider vinegar
1 tbs tahini
5 drops bitter almond extract (Ruf)
1/2 cup chopped prunes
200 grams of dark veg. chocolate
1-2 tbs coconut oil
Preheat oven to 375˚F. Line a baking sheet with parchment paper.
Drain water from the soaked almonds and chop them in a food processor to nice bits. Place in a skillet and dry and toast almonds without burning. Then let cool down completely.
In a food processor with kneading paddle, add dry ingredients: flours and starch, sukanat and sugar, baking powder, salt.
In a separate bowl, whisk egg replacer and water, then vinegar (it will thicken), tahini and almond extract. Then add to the dry blend while the food processor is running.
Finally add the roasted almonds and chopped prunes.
The mix should be sticky but able to be rolled into a ball. If the contents are too wet, add little more flour. Remove from the machine, divide in two even sizes and roll into two loaves, abt. 5 inches long, 2 inches wide and 1 inch high. Place on the baking sheet, leaving several inches of space in between to rise.
Bake for abt. 20 minutes, test with a tooth pic, and adjust time if it still comes out sticky.
When baked, remove the loaves from the oven, let cool on a rack for about 5 minutes. Reduce oven temperature to 300˚F.
Cut the loaves with a very sharp knife into 1/4 ” slices. Place slices back on the baking sheet and bake for another 5 minutes on each side (10 mins total). Let cool outside, then wrap in an airtight container and store up to a month.
To dip them in chocolate, the cookies must be completely cooled, maybe stored in the refrigerator over night.
I melt chocolate in a double cooker I made from scratch. You may also melt your chocolate in a commercial double cooker, or microwave.
To DIY, fill a small skillet half with water and heat on the stove. Fit a stainless steel bowl that fits on the skillet, touching the water level with the bottom, but without moving sideways or dropping inside. Add cut and crumbled chocolate pieces and the coconut oil. Stir until the chocolate has melted evenly. Dip in cookies and let them dry on the baking sheet lined trays. Cool trays further in refrigerator, then pack and seal in airtight container and keep in the fridge until use. ©2012Sabineart.com