Triple Chocolate Biscotti

1. Preheat oven to 325F.
2. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat honey and maple syrup with butter until light in color and creamy.
3. Add egg and extracts and beat well.
4. Add zest, baking powder, baking soda, cocoa powder and einkorn flour and mix until all the ingredients are incorporated well. The batter should look a lot like a tub of frosting, dull in color and not shiny. If the batter is shiny, add 1 Tbsp of flour and mix well. You can add 1 additional Tbsp of flour if needed, but do not add more than this.
5. Stir in almonds and dark chocolate chips.
6. Allow batter to sit undisturbed for 5 minutes. Meanwhile, prepare your baking sheet with parchment paper or a baking mat.
7. Using a spatula, scrape dough onto the lined baking sheet.
8. Lightly wet your hands and mold into a rectangle approximately 9″ long, 1″ high and 4″ wide. Re-wet your hands as needed. Your rectangle can be longer, but do not make it any wider than 4″.
9. Bake in the oven for 25-30 minutes, or until the edges are medium golden brown and the cookie is cooked all the way through in the middle. (When the cookie is ready, the top will form tiny cracks and it will lightly spring back when you touch it. This will happen first on the edges, but you want this to happen in the center of the cookie too. Mine took exactly 30 minutes to reach this point.)
10. Remove from the oven and set on a cooling rack (or someplace else that’s cool and has airflow underneath) and allow to cool undisturbed for at least one full hour.
11. Reduce the oven temperature to 275F.
12. Carefully remove the baked cookie from the lined baking mat and place on a cutting board.
13. Using a long, sharp serrated knife, cut the cookie into 10 pieces, each approximately 1″ wide.
14. Place the cookies cut-side down on the same cookie sheet you just used. Bake in the oven for 20 minutes. Flip each cookie over and bake for an additional 20 minutes.
15. At this point, the biscotti can be removed from the oven and placed on a cooling rack to cool. OR, if you want super-duper crunchy cookies, use a wooden spoon to crack the oven door and allow the cookies to cool overnight in the oven.

Dipping the Biscotti in Chocolate

1. Place a medium glass bowl over a medium pot filled with water, and bring the water to a boil.
2. Melt the chocolate in the bowl, reducing the heat to medium and stirring often. When the chocolate has melted, either lift up one end of the bowl to create a pool of chocolate for dipping, or scoop the melted chocolate into a quart freezer-safe bag for drizzling.
3. Allow biscotti to cool and chocolate to harden on parchment paper at either room temperature or you can place them in the fridge to cool quicker.
4. Store in a single layer in a container with a lid.

Vanilla Bean Biscotti

1. Preheat oven to 325F.
2. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat honey and maple syrup with butter until light in color and creamy.
3. Add egg and extracts and beat well.
4. Add ground vanilla beans, baking powder, baking soda, einkorn flour and mix until all the ingredients are incorporated well. The batter should look a lot like a tub of frosting, dull in color and not shiny. If the batter is shiny, add 1 Tbsp of flour and mix well. You can add 1 additional Tbsp of flour if needed, but do not add more than this.
5. Stir in almonds.
6. Allow batter to sit undisturbed for 5 minutes. Meanwhile, prepare your baking sheet with parchment paper or a baking mat.
7. Using a spatula, scrape dough onto the lined baking sheet.
8. Lightly wet your hands and mold into a rectangle approximately 9″ long, 1″ high and 4″ wide. Re-wet your hands as needed. Your rectangle can be longer, but do not make it any wider than 4″.
9. Bake in the oven for 25-30 minutes, or until the edges are medium golden brown and the cookie is cooked all the way through in the middle. (When the cookie is ready, the top will form tiny cracks and it will lightly spring back when you touch it. This will happen first on the edges, but you want this to happen in the center of the cookie too. Mine took exactly 30 minutes to reach this point.)
10. Remove from the oven and set on a cooling rack (or someplace else that’s cool and has airflow underneath ) and allow to cool undisturbed for at least one full hour.
11. Reduce the oven temperature to 275F.
12. Carefully remove the baked cookie from the lined baking mat and place on a cutting board.
13. Using a long, sharp serrated knife, cut the cookie into 10 pieces, each approximately 1″ wide.
14. Place the cookies cut-side down on the same cookie sheet you just used. Bake in the oven for 20 minutes. Flip each cookie over and bake for an additional 20 minutes.
15. At this point, the biscotti can be removed from the oven and place on a cooling rack to cool. OR, if you want super-duper crunchy cookies, use a wooden spoon to crack the oven door and allow the cookies to cool overnight in the oven.

Dipping the Biscotti in Chocolate

1. Place a medium glass bowl over a medium pot filled with water, and bring the water to a boil.
2. Melt the chocolate in the bowl, reducing the heat to medium and stirring often. When the chocolate has melted, either lift up one end of the bowl to create a pool of chocolate for dipping, or scoop the melted chocolate into a quart freezer-safe bag for drizzling.
3. Allow biscotti to cool and chocolate to harden on parchment paper at either room temperature or you can place them in the fridge to cool quicker.
4. Store in a single layer in a container with a lid.

Cranberry Orange Biscotti

1. Preheat oven to 325F.
2. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat honey and maple syrup with butter until light in color and creamy.
3. Add egg and extract and beat well.
4. Add zest, baking powder, baking soda and 1 1/2 cups of einkorn flour and mix until all the ingredients are incorporated well. The batter should look a lot like a tub of frosting, dull in color and not shiny. If the batter is shiny, add 2 Tbsp of flour and mix well. You can add 1-2 additional Tbsp of flour if needed, but do not add more than 4 additional tablespoons.
5. Stir in dried cranberries.
6. Allow batter to sit undisturbed for 5 minutes. Meanwhile, prepare your baking sheet with parchment paper or a baking mat.
7. Using a spatula, scrape dough onto the lined baking sheet.
8. Lightly wet your hands and mold into a rectangle approximately 9″ long, 1″ high and 4″ wide. Re-wet your hands as needed. Your rectangle can be longer, but do not make it any wider than 4″.
9. Bake in the oven for 25-30 minutes, or until the edges are medium golden brown and the cookie is cooked all the way through in the middle. (When the cookie is ready, the top will form tiny cracks and it will lightly spring back when you touch it. This will happen first on the edges, but you want this to happen in the center of the cookie too. Mine took exactly 30 minutes to reach this point.)
10. Remove from the oven and set on a cooling rack (or someplace else that’s cool and has airflow underneath ) and allow to cool undisturbed for at least one full hour.
11. Reduce the oven temperature to 275F.
12. Carefully remove the baked cookie from the lined baking mat and place on a cutting board.
13. Using a long, sharp serrated knife, cut the cookie into 10 pieces, each approximately 1″ wide.
14. Place the cookies cut-side down on the same cookie sheet you just used. Bake in the oven for 20 minutes. Flip each cookie over and bake for an additional 20 minutes.
15. At this point, the biscotti can be removed from the oven and place on a cooling rack to cool. OR, if you want super-duper crunchy cookies, use a wooden spoon to crack the oven door and allow the cookies to cool overnight in the oven.

Dipping the Biscotti in Chocolate

1. Place a medium glass bowl over a medium pot filled with water, and bring the water to a boil.
2. Melt the chocolate in the bowl, reducing the heat to medium and stirring often. When the chocolate has melted, either lift up one end of the bowl to create a pool of chocolate for dipping, or scoop the melted chocolate into a quart freezer-safe bag for drizzling.
3. Allow biscotti to cool and chocolate to harden on parchment paper at either room temperature or you can place them in the fridge to cool quicker.
4. Store in a single layer in a container with a lid.