Hemp Biscotti with Almond Milk
Category: Sweets | Serves: 30
These delightful Hemp Biscotti with Almond Milk are a unique, aromatic twist on the traditional Italian treat. The infusion of hemp flour and almond milk provides a deliciously nutty flavor that pairs perfectly with the sweet, melt-in-your-mouth texture of these biscotti. They’re perfect for a cozy afternoon snack or paired with a warm cup of tea or coffee. Whether you are a fan of health-conscious baking or simply looking to try something new, these hemp-infused biscotti will add a wholesome touch to your dessert repertoire.
Ingredients:
| Ingredient | Amount |
|---|---|
| Almond Milk | 100g |
| Hemp Flour | 50g |
| All-Purpose Flour | 400g |
| Butter | 300g |
| Brown Sugar | 200g |
| Almond Flour | 50g |
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 170 kcal |
| Total Fat | 8g |
| Saturated Fat | 5g |
| Carbohydrates | 23g |
| Dietary Fiber | 2g |
| Sugars | 10g |
| Protein | 3g |
| Sodium | 60mg |
Instructions:
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Prepare the Dough: Begin by placing the all-purpose flour and butter (cut into small cubes) into the bowl of a stand mixer. Use the paddle attachment to mix the ingredients on low speed until the mixture resembles a sandy texture, and the butter is well incorporated into the flour.
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Add the Sugar: Once the mixture is sandy, gradually add the brown sugar, continuing to mix until the sugar is fully incorporated and the dough starts to come together.
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Form the Dough: Divide the dough into two equal parts (about 430g each). In one part, add the almond flour and work it in with your hands until the dough becomes smooth and uniform.
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Rest the Dough: Transfer both portions of dough to the refrigerator and let them chill for at least 30 minutes. Chilling the dough will make it easier to roll and shape later.
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Roll the Dough: Once chilled, lightly flour your work surface. Roll each dough portion out with a rolling pin to about ½ cm thickness. You should have two sheets of dough that are approximately the same size.
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Layer the Dough: Carefully place the hemp flour dough on top of the almond flour dough. Gently press them together, ensuring that the layers are aligned.
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Shape the Biscotti: Roll the dough into a log shape, using the long side. Aim for a log that is about 5 cm in diameter. Cut the log in half to make it easier to handle.
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Freeze for Firmness: Place the dough log in the freezer for 10–15 minutes to firm up, which will make it easier to slice the biscotti without them losing shape.
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Slice the Biscotti: Remove the dough from the freezer. Using a sharp knife, slice the log into approximately 1–1.5 cm thick rounds. Arrange the sliced biscotti on a baking sheet lined with parchment paper.
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Bake: Preheat your oven to 180°C (350°F). Bake the biscotti for about 15–20 minutes, or until they are golden brown and crisp. Keep an eye on them as ovens may vary.
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Cool and Serve: Once baked, remove the biscotti from the oven and let them cool completely on a wire rack. These will keep for up to a week in an airtight container.
Tips:
- If you prefer a crunchier biscotti, you can bake them for an additional 5 minutes.
- For an extra touch, you can dip the cooled biscotti in melted dark chocolate for a decadent finish.
- If you like a bit of extra sweetness, feel free to sprinkle some powdered sugar on top before serving.
Enjoy the delicate, nutty flavor of these Hemp Biscotti with Almond Milk—they’re a great way to treat yourself while adding a touch of nutritious goodness to your desserts!
This updated version of your recipe has been modified to better suit the Love With Recipes site, providing a more detailed and user-friendly layout, complete with nutritional information and baking tips.
