Pepita Spice Biscotti
A delicious not-too-sweet twice baked cookie.
- 2 1/2 c whole spelt (or wheat) flour
- 1/4 tsp soda
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 2 1/2 tsp cinnamon
- 1 Tbsp anise seeds
- 3 eggs
- 1 Tbsp oil
- 1/4 c honey
- 1/3 c marmalade
- (OR use 1/2c honey, 2Tbsp oil, & the zest of one lemon or orange instead of above sweeteners and oil)
- 1 1/2 tsp vanilla
Combine wet and dry until just mixed.
Then fold in:
- 2/3 c pepitas
With wet hands, form into 2 logs on a parchment paper lined cookie sheet.
Bake at 350 for 20-25min - should spring back to touch.
Remove and wait about 10min. Slice into 2-3cm (3/4-1") cookies.
Place flat on cookie sheet and bake at 325 for 20-30min - till crisp. (Flip cookies half way through baking.)
You can also bake cookies on a cooling rack for 10-20min - till crisp.
When cool, store in a covered container. Will keep for weeks. Lovely with espresso or tea, great for dipping or crunching.