These Chocolate Dipped Einkorn Biscotti mark my first foray into baking with einkorn flour. Einkorn is an”ancient” variant of wheat that’s milled into a light, nutritious whole grain flour that’s high in protein and low in gluten. I’ve been wanting to try it out for years, but have just recently come across it at the local grocery store. So far so good. I definitely look forward to baking with einkorn again in the future.
Recipe makes about a dozen biscotti.
- 1 1/2 cups Flour
- 1 1/2 cup Einkorn Flour
- 1/2 cup Honey
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1 tbsp Anise Seeds
- 1 tbsp Almond Extract
- 3 Eggs
- 3/4 cup Almond slices
- For Dipping
- 1 cup Semi Sweet Chocolate pieces
- 1 tbsp Butter
- Preheat oven to 350 F (~177 C).
- Combine all of the dry ingredients, except for the almond slices.
- Beat in the eggs, honey, and almond extract.
- Incorporate the almond slices.
- Form dough into a long (~ 12′), wide (~4′), flat (~1′) log, and place it on a parchment lined baking sheet. This can be a challenge since the dough has a tendency to be dry and crumbly.
- Bake for about 20 minutes. The dough should still have a slight give to it when you pull it out of the oven.
- Allow the log to cool for another 20 minutes.
- Cut the log into individual slices of biscotti.
- Return the biscotti to the oven to finish cooking for another 20 minutes. Remember to flip your biscotti halfway through so that both sides cook evenly, and make sure the biscotti is fully dried before removing it from the oven. The honey in this recipe, while flavorful, adds another level of moisture to the dough that needs to be baked out in order to get that crisp biscotti crunch.
- Remove form oven and cool for at least an hour before dipping.
- Melt the chocolate and butter together in a double boiler or carefully in the microwave.
- Dip the biscotti in the chocolate before placing it chocolate-side up on a piece of parchment paper or splat to dry.
- Allow the chocolate to fully dry before packing the biscotti away – it can take a few hours.