Thursday, January 19, 2012

Looking for a new delicious recipe?

Try this one for Anise-Almond Biscotti

Almonds have strong medicinal qualities, including inhibiting cancer and the ability to lower cholesterol and alkalize the body.  They are high in magnesium, protein, calcium and vitamin E.  Almonds are also very versatile as this recipe will demonstrate.  A vegan version of the famous biscotti is truly one of life's pleasures...Enjoy!!


-1 T. whole anise seed
- 1 3/4 C. whole wheat pastry flour
- 1 C. whole raw almonds, ground to a powder (*)
- 1/2 C. extra virgin olive oil
- 1/2 C. pure maple syrup
- 1 T. vanilla extract
- 1/2 t. salt
- 1/2 C. sesame seeds


1) Toast anise seeds in a small, dry skillet over medium-low heat for three minutes.  Transfer to a coffee grinder or mini-blender and grind to a powder.
2) Combine the pastry flour with the ground anise seed and ground almonds in a large bowl.  In a separate bowl or measuring cup whisk together the oil, syrup, vanilla and salt.  Stir into flour mixture.  Cover and let rest for 20 minutes.
3) Preheat oven to 350 degrees.  Have the oven rack in the center of the oven.  Spread sesame seeds on a large plate.  Shape dough into two 8 inch logs, packing dough tightly together so that it doesn't crumble.  Roll the logs into the sesame seeds and place on a foil-lined baking sheet.  (or just on baking sheet)
4) Bake for 45 minutes or until browned and firm.  Set baking sheet on a wire rack and cool for 5 minutes.
5) Cut each log into 1/2 inch diagonal slices with a serrated knife.  Place the flat side down on baking sheets and bake for 15-20 minutes or until golden brown.  Cool on wire racks.  Store up to 2 weeks in an airtight container.

(*) You can purchase almond flour (pre-ground almonds) in a package, but grinding your own will give these cookies a more intense flavor.

Makes about 24 cookies

Recipe from Vegetarian Times Magazine

I make these all the time and I am certainly NOT a baker.  Very easy to make and come out great every time.  I have even sustituted rice syrup for maple syrup and still delicious!  Let me know how they come out!