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Gingerbread and Flax Plus Biscotti
Gingerbread and Flax Plus Biscotti Recipe
Prep time:
20 Minutes
Cook time: 60 Minutes
Servings:
28 biscotti
Ingredients
- 4 cups all-purpose flour
- 1/2 cup finely crushed Nature's Path Flax Plus Multibran Flakes
- 1 tbsp baking powder
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 2 tsp ground allspice
- 1 tsp ground nutmeg
- 1 tsp salt
- 1/4 tsp ground cloves
- 1 cup granulated sugar
- 1/2 cup molasses
- 1/4 cup almond milk (approx.)
- 1 cup melted coconut oil
- 1/3 cup slivered almonds
- 1 tbsp turbinado sugar
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment paper; set aside.
- Whisk together flour, cereal, baking powder, ginger, cinnamon, allspice, nutmeg, salt and cloves; set aside.
- Beat together granulated sugar, molasses, and 1/4 cup almond milk. In three separate additions, add flour mixture and coconut oil to molasses mixture, starting and ending with flour mixture.
- Stir in almonds.
- Shape batter into two 10- by 3/12-inch logs; transfer to prepared baking sheet.
- Brush tops with additional almond milk and sprinkle evenly with turbinado sugar.
- Bake for 30 to 35 minutes or until lightly browned.
- Remove from oven; let cool for 30 minutes.
- Reduce oven temperature to 325°F.
- Transfer baked logs gently onto cutting board; cut into 1/2-inch wide slices.
- Place slices cut side up on parchment paper–lined baking sheet.
- Bake for 25 to 30 minutes or until golden brown; let cool completely.
