Almond Oil's light, clean flavor makes it a great substitute for canola oil in baking; it also has a high smoke point, useful for sauteed foods. Before chopping the figs, coat your knife with a little almond oil to prevent sticking. After cooking, dip biscotti in melted bittersweet chocolate for an extra-special treat.
Recipe Ingredient Details:
1/2 cup chopped almonds
1 3/4 cups whole-wheat pastry flour
1/4 cup coconut, palm, or brown sugar
3/4 cup natural cane sugar
1 teaspoon baking powder
1/4 teaspoon sea salt
2 tablespoons almond oil
2 1/2 teaspoons almond extract
1/2 cup finely chopped dried figs
Preheat oven to 375˚. Line a baking sheet or jelly-roll pan with parchment paper.
Heat a small skillet over medium heat and toast almonds for 3–4 minutes, until golden. Transfer to a plate to cool.
In a large bowl, whisk together flour, sugars, baking powder, and salt. In a separate bowl, lightly beat eggs with almond oil and extract. Stir wet ingredients into dry (batter should be very stiff, but still sticky). Stir in figs and almonds, but don’t overmix.
Roll batter into two 5x2-inch logs and arrange on baking sheet, leaving 2–3 inches between them. Bake until golden and tester inserted into center comes out clean, 15–20 minutes. Remove from oven and cool on a rack for 5 minutes. Using a very sharp knife, cut on a slight diagonal into 1/2-inch-wide pieces. Serve warm, or cool completely and store in an airtight container.
Recipe Additional Notes:
PER SERVING: 78 cal, 3g fat (2g mono, 1g poly, 0g sat), 15mg chol, 2g protein, 12g carb, 1g fiber, 50mg sodium
Wed, 2012-09-26 15:03