Photo of Chocolate Almond BiscottiCredit: LaurenKates / Flickr / CC BY 2.0 license

A Biscuit Recipe For Earth Day

Of all Italian recipes to bake, biscotti is
my favorite.

Easy to change and adapt with a lot of 
different ingredients, biscotti is so simple 
anyone can make it. 

You really don't have to be an expert and
it can be just as much fun for kids to bake,
as well. With only a handful of ingredients,
what can go wrong?!

Making The Best Of Biscotti

Whether swapping chopped almonds for hazelnuts, chocolate for grated lemon or orange rind, or cocoa powder for dried cranberries, any batch of biscotti can be as original as the person baking it. 

The following recipe has been adapted from the beautifully compiled cookbook, Make It Italian, by American author and chef, Nancy Verde Barr. Instead of 'Anise Biscotti', my version does without the anise extract, in favor of organic almonds and chunks of dark fair trade chocolate.

Cooking with organic ingredients is always a good habit to get into. If you're looking an easy-to-follow cookie recipe for Earth Day that is organic, gluten-free and healthy for the planet, then this is it.

Easy Recipe For Organic Chocolate Almond Biscotti


2 cups of organic white spelt flour
1 cup of organic raw sugar
1/4 teaspoon of sea salt
2 teaspoons of baking powder
3 large organic, free-range eggs
1 teaspoon of organic vanilla extract
1/2 cup of chopped dark fair trade chocolate
1/2 cup of organic slivered almonds


1) Place an oven rack in the center of oven. Preheat oven to
    180 degrees Celsius (or 350F). 

2) Line a baking sheet with foil, making sure the shiny side is
    facing downwards.

3) Place the dry ingredients in a bowl and blend together. 

4) In a separate bowl, beat the liquid ingredients with a fork, 
     until they are quite runny.

5) Pour the egg mixture into the dry ingredients and mix well
    to create a soft dough, either with your hands, an electric mixer
    or wooden spoon.

[Note: the dough should be moist enough to hold together but not so wet as to cling to your fingers or the bowl. If too wet, sprinkle extra spelt flour over the dough and mix in. If too dry, add a small amount of water until the dough is at the right consistency. Remember – not too sticky!]

6) Turn the dough onto a lightly floured counter, and knead a few times, making it smooth.
    (The nuts and chocolate can be added at this stage.)

7) Divide the dough in half and use your hands to shape each half into a 'log' measuring about 
    30 cm (or 12 inches long) and 10 cm (one-and-a-half inches) wide. 

8) Place the biscotti on the prepared baking sheet with at least 8 cm (or three inches) between. 
     Pat the dough to flatten slightly and straighten sides if necessary to make them uniform.

9) Bake biscotti for 25 to 30 minutes, until it is firm and slightly golden on top. Remove the 
     tray from oven and reduce heat to 150o Celsius (or 300o F).

10) As soon as biscotti 'logs' have cooled slightly, transfer to a board for cutting, removing the 
      foil. Cut the biscotti on an angle, about 1/2 inch wide. 

11) Place biscotti on the baking sheet, this time, cut side down and close together. Bake for 20 
     minutes until the biscotti begins to color slightly and harden.

12) When completely cold, store the biscotti in an airtight container and enjoy with your next 
      cup of organic, fair trade coffee (or black or green tea). Bon appetit!

Next article: Pavlova: A Divine Christmas Dessert