Festive Raw Biscotti Recipe
2012
This biscotti is delicious and very festive and pretty with all of the flecks of red from the cranberries and gojis and bits of green and brown from the pumpkin seeds, hazelnuts and chocolate. It is just very lightly sweetened with maple sugar. If you are a chocolate lover and wanted to get very festive after they are dehydrated you could dip one end into some melted chocolate and sprinkle with almond pieces. I love the idea of doing this but I never have as I love the taste of them as they are just plain and they always get eaten before I get around to trying this.
If you do not have maple sugar you can substitute coconut sugar or make a little date paste by blending a few dates with water and using that instead.
Any of the nuts can be substituted for others depending on what you have available and to your preference.
If you do not make almond milk and have almond pulp, which is the base of this recipe, you can grind up dry almonds in a blender (this works well in a high speed blender, but I have not tried in a home blender) or grind soaked almonds in a single gear juicer with a blank screen attachment. Or just make almond milk, use the pulp in this recipe and drink the almond milk – Chai Nog recipe coming soon!
All about making almond milk here.
For 100% raw, leave out the dark chocolate pieces or use raw chocolate (chop up a raw bar) or add more cacao nibs.
Festive Raw Biscotti Recipe
Ingredients
1 cup Almond pulp
½ cup Brazil nuts
½ cup Macadamia nuts
¼ cup ground Flax seeds
¼ cup Maple Sugar
1 tsp Vanilla
1/4 tsp Salt (optional)
¼ cup Hazelnuts – soaked
¼ cup Pumpkin seeds – soaked
¼ cup Cranberries
¼ cup Dark Chocolate bits (optional, leave out or 100% raw)
¼ cup Goji Berries
¼ cup Cacao nibs
Directions
Put the almond pulp in a food processor with Brazil nuts, macadamia nuts, ground flax, maple sugar, vanilla and salt and process all together well. Then drain the hazelnuts and pumpkin seeds and add them to the food processor along with the cranberries and dark chocolate bits until pieces are just broken up and still chunky. Add the gogi berries and cacao nibs and pulse chop to mix these in and equally distribute into the mixture.
Remove biscotti dough mixture from the food processor and form into a loaf about one inch high, 5 inches wide and 9 inches long. Cut into 12 slices, making each slice about ¾ inch thick, and then lay them out on a mesh screen. Dehydrate approximately 8 to 12 hours or until very dry.
