Almond coconut biscotti

I made this after a couple of low-sugar episodes left me ‘stranded’ during my walks. The contents are tiered towards a immediate to gradual release of sugar unto the system and a spot of protein for fullness until I get back to base safely.

This recipe turns out to be less sweet than I wanted but works well if I am dunking it into a sweet malted drink. The biscotti travels well and should hold up for the usual 10km walks. Next time, I will add some raisins/cranberries for more sensory surprise.

Adapted from here.

A)

125g wholemeal wheat flour

30g almond flour

3g baking powder

Pinch of sea salt

B)

50g almond slivers, toasted

30g unsweetened coconut flakes, toasted

C)

2 medium eggs

1/8 tsp vanilla extract

60g brown sugar

Method:

Reserve a tray line with silicon sheet.

Combine ingredients listed in A. Reserve.

Combine ingredients listed in B. Reserve.

In a stand mixer, whisk (balloon whisk) eggs for 1 minute or very fluffy.

Add vanilla, brown sugar and whisk for another 2 minutes.

Replace the whisk with a paddle.

Add dry ingredients and mix until contents come together.

Finally, add almond and coconut. Mix until contents just turn homogenous.

Make out 2 logs. The logs are sticky so work with lightly dusted hands.

Place on the baking tray, with a generous space in between logs.

Bake in a preheated oven at 150C for 50 minutes.

Remove to cool both logs on a rack until logs are cool to handle.

Use a serrated knife and cut diagonally, making out 1-1.5 cm thick biscotti slices.

Return the cut biscotti to the baking tray.

Bake each side of the biscotti at 150C for 10-11 minutes.

Cool well before storing.