Ingredients:
1/2 Cup Butter (1 Stick)
1/4 Cup Agave Nectar
1/4 Cup Rapdura Sugar
1/4 teaspoon Pure Stevia
3 eggs
1 teaspoon Vanilla
1 1/2 Cups Almond Meal/Flour
1 1/2 Cups Whole Wheat Flour
2 teaspoons Cinnamon
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 Cup Sliced Almonds
3 Helpers (optional)
About the Ingredients:
Rapdura Sugar - Dehydrated sugar cane, using the whole cane with no processing. It looks like dirt and has a molasses flavor. This sugar retains many nutrients that are lost in processing, such as Iron and Vitamin C.
Pure Stevia - The best way to tell if you have pure stevia is to look for "100% pure stevia" on the package. If you're using a stevia with fillers, use the amount that the package says equals 1 cup of sugar.
Whole Wheat Flour - If you use regular graham flour, the biscotti will have a bread-like texture and will not get hard and crunchy. I used Bob's Red Mill Organic Stone Ground Whole Wheat flour, which is ground from hard red spring wheat. You could also use whole wheat pastry flour.
Everything we need - Ready to get started!
Method:
Preheat the oven to 325 degrees.
Put butter, agave nectar, rapdura sugar, and stevia in microwave for 30 seconds. Cream together. Be sure it's completely cooled, then add eggs and vanilla. Mix well.
In a separate bowl, blend almond flour, whole wheat flour, cinnamon, baking soda and salt together.
Add the dry ingredients to the wet. Mix. Add sliced almonds and knead together.
Place the dough onto a greased cookie sheet and form a log about 14 inches long and 3 to 4 inches wide. Pack the dough tightly to eliminate bubbles.
Bake for 35 to 40 minutes. Reduce oven to 275 degrees. Remove log to a rack and cool about 10 minutes.
Slice about 3/4 to 1 inch thick and place on sides on cookie sheet. Bake at 275 degrees for 10 minutes on each side or until well toasted.
Allow to cool completely before eating. Best with a hot latte!
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