Finally, here comes the recipe… these are very healthy cookies, full of fibre and good fats.
They are nutrient dense, but also energy dense: keep yourself under control!
SARACENI DI GENNAIO
buckwheat and wholewheat cookies - biscotti
Yield: 100 cookies
- 250 g wholewheat flour semola
- 250 g buckwheat flour
- 1 tsp baking soda
- 1 tsp cream of tartar potassium bitartrate
- 150 g brown sugar
- 4 eggs
- 150 g almonds
- 100 g pine nuts
- 100 g hazelnuts
- 200 g olive oil or peanut/canola oil
- heat the oven at 200 degrees celsius
- mix flours, sugar, baking soda and cream of tartar
- chop almond and hazelnuts coarsely
- add almonds, hazelnuts and pine nuts to the flours
- add eggs and oil
- mix all ingredients
- the result is a very sticky dough
- cover a baking tin with parchment paper. Make some long rolls and squeeze them down to 2 cm thickness and 5 cm width
- bake for 20 minutes
- cut in slices, 1.5 cm thick. Separate the slices and then bake again for 20 minutes. This is why biscotti are called so in italy: bis-cotti = cooked twice. The cookies should be dry inside
- let them cool down. If they are still soft, then bake a gain
- once cooled, keep them in an airtight container. They keep fresh for a long time, if stored in a cool place and if you do not eat them all at once.
- enjoy with tea, coffee, milk, juice. Or have them as an energy snack when you are out walking, biking, skiing, or sailing. And let me know if you like them.