"Biscotti" is the only traditional name, which in the Italian language is the plural form of biscotto. The word originates from the medieval Latin word biscoctus, meaning "twice-cooked/baked." It defined oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time. ~wikipedia
I create a recipe with no eggs, no oil, no sugar, and no salt. It is not only very healthy, but also full of flavor from whole food!
Ingredients
- 1 3/4 cups Wheat Berries
- 1/4 cup Flax Seeds
- 1 cup Water
- 1/2 teaspoon Yeast
- Raisins
- Walnuts
- Cinnamon Powder (optional)
- Use Vitamix Super 5200 Dry Container to grind wheat berries for one minute. (See a demo)
- Use Vitamix Super 5200 Dry Container to mill flax seeds for 20 seconds.
- Add water and yeast to the just ground whole wheat flour and milled flax seeds. Mix, knead the dough well and let it rise to double size.
- Heat oven to 350 degrees.
- Divide the dough into two pieces; roll each piece into a square or rectangular. Sprinkle cinnamon powder and raisins generously on one side. Roll in up into a log.
- Place logs on parchment paper-lined cookie sheet. Bake until golden, 30-35 minutes. Remove from oven; let stand until cool enough to handle.
- Cut logs into slices, ½- to ¾-inch wide. Bake 10 minutes (longer if you like more crunch), turning cookies over after 5 minutes. Cool. Store wrapped in waxed paper in a tin for up to one week. Or freeze, double-wrapped, as long as three months.
Note: you can replace raisins and walnuts with your favorite dry fruits and nuts. You can also use milk instead of water. And, of course, use eggs if you want.
