Biscotti in Italian means twice baked. These cookies are crisp and hard and best when dunked in coffee.
1 1/8 cups whole wheat (atta)
1/2 cup brown sugar
1/2 tsp baking powder
1/8 tsp salt
1/2 tsp vanilla
1/4 cup walnuts
1/4 cup almonds
Sift together flour, baking powder and salt.
Beat sugar, eggs and vanilla. Add this to the dry mixture. The dough will be sticky.
Fold in the nuts.
Shape the dough into logs and bake for 30 min at 180C.
Remove and let them cool for 10min.
Slice the logs and transfer the slices back into the oven and bake for about 10min on each side or until golden and crisp.
The twice baked biscotti is now ready to go with your coffee.
Optionally, you can add chocolate chips, dried apricot, pistachios,raisins and dried berries to the biscotti.
There is an American style biscotti with butter and a lot lighter and crisp unlike the dense Italian biscotti. You can find the recipe at http://blog.kingarthurflour.com/2008/04/30/we-break-for-biscotti/