Lemon and Almond Biscotti

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I can’t live without biscotti ­čÖé

Ingredients:
50 g of barley flour
100 g almond flour
150 g of corn malt
75 ml corn oil
150 ml of warm water
1 organic lemon
5 g Salt
almonds to decorate

Method:
Stir together the flour and cream of tartar well sifted, almond flour, salt and lemon zest.
Shake together the oil with malt, lemon juice, 100 g of water and pour into the bowl.  Knead with both hands until you have a nice and smooth dough.  Shape into balls and place on a baking dish.
Decorate each cookie with a whole almond.
Bake in preheated oven for about 15 minutes at 180 degrees.

Chef: Elettra from Veganblog


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