I find a mix of almond flour and millet flour (or cornmeal) ideal for these biscotti. Irresistibly delicious. A slight bitter edge to the flavor can be achieved by soaking the raisins in amaretto before making the biscotti. As with my other whole grain biscotti, butter is used here which makes this cookie a little more delicate – a slightly thicker slice than that of a wheat flour cookie is required.
- 120 grams (approximately 2/3 cup) golden raisins
- 125 grams (approx 1 cup) millet meal or fine cornmeal
- 60 grams (approx 1/2 cup) cornstarch
- 150 grams (approx 1 1/4 cups) almond flour
- 10 grams (approx 2 teaspoons) baking powder
- 1 gram (approx 1/4 teaspoon) salt
- 55 grams (2 ounces) butter, at room temperature
- 125 grams (approx 2/3 cup, tightly packed) organic brown sugar
- 110 grams eggs (2 large)
- 5 grams (1 teaspoon) vanilla extract
- 2 grams (1/2 teaspoon) almond extract
- 100 grams (approx. 3/4 cup) pistachios, chopped & lightly toasted
- Nutritional analysis per serving (45 servings)
78 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 1 gram protein; 11 milligrams cholesterol; 31 milligrams sodium
The information shown is estimate based on available ingredients and preparation. This should not be considered a replacement for a professional nutritionist’s advice.
- In a bowl, cover the raisins with warm water (or with amaretto for a bitter edge). Allow to sit for 10 minutes before draining and placing on some paper towel.
- Preheat oven to 300 degrees, and line a baking tray with parchment/baking paper. Mix together the millet flour (or cornmeal), cornstarch, almond flour, salt & baking powder in a medium bowl.
- In an electric mixer cream the butter & sugar for roughly 2 minutes on a medium speed. Using a rubber spatula, scrape down the sides of the bowl & beater. Add the eggs, almond extract, and vanilla extract. Beat together until well blended, approx. 1-2 minutes. Once again scrape down the beater & the sides of the bowl. Next add the flour mixture, and beat at a low speed until well combined. Finally, add the raisins & pistachios and at a low speed, beat until everything is thoroughly mixed & even throughout the dough.
- Portion into two, and shape into 2 wide, flat logs, roughly 10in long and 3in wide, and approx. ¾ inches high. Ensure you place them at least 2 in apart on the baking tray. Put in the oven’s middle rack and allow to bake for 50 min until dry, you see cracks in the middle start to form, and the cookie firms up. Take out of oven and cool for 30 minutes or more.
- Place on a cutting board, and carefully cut into ½ inch thick slices. Place on parchment/baking-paper-covered baking trays, and bake one sheet at a time (on the middle rack) for 10 minutes. Finally, turn them over and allow to bake for an additional 10-15 minutes. Done when the slices are dry & lightly browned.
- To prepare in advance: The logs can be made the day before, with the slicing & double baking of the biscotti done the next day. Once cooked, the biscotti will keep for a couple weeks in either a jar or tin.