Hazelnut Biscotti

Well here's  a TASTE of one of the many incredible desserts I've created using my favorite Medicine Flower extracts. My entire kitchen smelled like fresh Hazelnuts when I made these, and I can't wait to get back home and make them again! one of my favorite desserts! Mmmm.


Hazelnut Biscotti
Dry Ingredients
1 1/2  cups almond flour, fine
1  Tbsp golden flax seed, ground
3  Tbsp sunflower seeds, finely ground
1 Tbsp hemp seeds
1  Tbsp cacao powder
1/4 cup hazelnuts, coarsely chopped
1/4 cup walnuts or almonds, coarsely chopped
1  Tbsp raw cacao nibs, coarsely ground
1  Tbsp sea salt 

Wet Ingredients
4  medjool dates, pitted and soaked
1/4  cup raisins
1/4  cup goji berries
3  Tbsp yacon or maple syrup
3  Tbsp raw honey or agave (add more depending on taste)
1  Tbsp cacao butter, melted
2  Tbsp almond or hazelnut mylk (or water)
1/8  tsp olive oil (+ 1/8 tsp walnut oil - use olive oil if  unavailable)
4  drops Medicine Flower Hazelnut Extract (or 1 tsp liquid almond extract)

How to Make Almond Flour: Soak 2 cups of almonds overnight. Rinse, drain and dehydrate the almonds until dry, about 12-24 hours. Process in a food processor until a fine consistency. 

Preparation
Place all of the dry ingredients in a large mixing bowl.

Process wet ingredients until smooth. Stir into the dry mixture and form a dough.

On a non-stick dehydrator sheet shape dough into a long rectangle,with a slight mound in the center,and dehydrate at 110 degrees for 3-4 hours.



Remove from dehydrator and cut into 3/4 " slices and place on mesh dehydrator sheet and dehydrate for another 12  -  48 hours depending on humidity and personal preference. (flip ever few hours onto alternate sides for better dehydrating)



I tried to recreate real biscotti and dehydrated mine for 48 hours. The biscotti will be crisp on the outside, but somewhat moist and chewy on the inside. Seriously Yummy.



Note: Mention "Rawfully Tempting" in the Shipping Comments, and Medicine Flower will send a Bonus Free Sample with your purchase.