Rawscotti’s
When I knew I would visit Italy this summer I didn’t want to miss out on the experience of soaking my own raw biscotti in a cup of tea while others would in their coffee. No time to find a recipe so I tried to remember the bite, the texture, the taste of these cookies one can break his teeth on. I kept mine a bit softer and added some chocolate as an energy savior…
TOOLS YOU NEED
- A sharp chef’s knife or big knife
- A dehydrator or your oven on the lowest temperature with the door a bit open
- A mixing bowl
INGREDIENTS
- 1 1/2 C of fine almond flour (just blend soaked and dried almonds for a few seconds until fine)
- 1 C course almond flour (chop with a knife until course/ chunky)
- 2 TBSP raw cacao nibs
- 1/4 C pecan nuts
- 1 TBSP cacao butter melted
- 1 tsp vanilla extract
- 1 TBSP raw cacao powder
- 1/4 C raw cashew or almond milk
- 2-3 TBSP agave, to your taste
- A dash of Celtic sea salt
THE MAKING OF…
- Start with melting the cacao butter “au bain marie” (double cooker)
- Chop the pecans roughly into chunks for the texture
- Put all the dry ingredients together and mix with your hands
- Pour in the nut milk and melted cacao butter
- Push it together into a firm ball
- Form into a long loaf of about the height of a biscotti on a teflex sheet
- Dehydrate for 8 hours
- Take out of the dehydrator
- Cut into small biscotti strips and place them back on the mesh this time
- Dehydrate another 8 hours to have smooth biscotti’s or dehydrate until crisp, to your own taste
They stay well for three weeks (that’s how long I ate from them sparingly to enjoy longer… )
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