14 March, 2010

Almond Molasses Biscotti


For some time, I have been planning to make biscottis again. And for even longer, this jar of blackstrap molasses has been sitting in my kitchen cupboard. I have seen a few interesting recipes using it. So I bought it once in order to try it out myself one day. I wasn't quite sure what exactly molasses is. As English is not my first language, I only had an idea as the color and texture reminded me of something I knew from my childhood. At teatime at my grandma's place, we often had "Zuckerruebensirup" (that is German and, in fact, the term for molasses) spread on a slice of dark buttered bread. I loved it back then.
The reason why I wanted to make biscottis again was because I read somewhere that the original Italian biscottis are made without butter. I thought that would be worth an experiment.
The Italians were right, it doesn't need any added fat. These biscottis turned out super crunchy. The pre-baked log was very easy to cut into slices. And the molasses, of course, made them utterly delicious. I love the tangy flavor of it, combined with some crunchy almonds. Absolutely delicious with a cup of coffee or just cold milk.

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ALMOND MOLASSES BISCOTTI


1 1/4 cups whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon, ground
1/4 teaspoon ginger, ground
1/4 teaspoon nutmeg, ground

1/2 cup almonds, chopped

1 egg
1/2 teaspoon vanilla extract
1/2 cup agave syrup
2 tablespoons blackstrap molasses

Yields 12-15
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Preheat oven to 180C. Line a baking sheet with parchment paper.

In a bowl, combine flour, salt, baking powder and spices. Mix until well blended. Add the chopped almonds.

In another bowl, whisk together the egg, vanilla extract, agave and molasses. Pour the egg mixture onto the flour almond mixture. Stir until all ingredients are incorporated.

Spread some flour on a clean kitchen surface and knead the dough for a couple of minutes. Form a flat long log, about 1 inch high and 5 inches wide. Bake for about 20 to 25 minutes or until center feels firm to touch.

Let the log cool for about 15 minutes or until cool enough to handle. Use a serrated knife and cut 1/2 inch slices off the log. Reduce heat of the oven to 150C. Spread out the biscotti slices on the baking sheet and bake for another 20 minutes. Let cool completely.

10 comments:

  1. These look perfect.....so good with coffee. Thanks for sharing.

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  2. That really looks good. I love both almonds and molasses. I'm sure that was a great combo.

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  3. Gave these a shot today with just a slight modification. And - oh my goodness - IN. LOVE. These are the PERFECT biscotti. I absolutely adore molasses and ginger flavors, and combine that with almond? And pretty healthy, too?! These will definitely be made MANY more times...and probably quite soon, considering the fact I've done quite a number on them already and it's only been an hour :P

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  4. @ healthyexposures
    Glad you like my biscotti. It always makes my day if someone actually tries one of my recipes and gives me feedback on that. Thanks!

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  5. I just want to say thank you for the recipe! I adapted the recipe a little bit, using galgangal and honey in the recipe. It turned out pretty good!

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  6. Can I use Maple Syrup instead of Agave syrup?

    Thanks for the great recipes!

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  7. @ Frank
    I am sure that will work. As the molasses is very strong in taste, you probably won't have much maple taste much left. But it will still sweeten the biscottis.

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  8. Just found your website from Jess at healthy exposures and love it!! Want to try this recipe - question - disk you use whole wheat flour or whole wheat pastry flour?? Thanks - aim at sunnyflwr27@optonline.net

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