citrus almond biscotti

A while back I subscribed to the Martha Stewart "cookie of the day" recipe, which if I am being honest I usually just delete from my inbox (because I really need more encouragement to eat sweet things). Anyways, today's recipe sounds perfect for spring - lightly sweet with a nutty crunch. I can't wait to have these for breakfast with a gloriously large cup of coffee.

- 3/4 cup whole raw almonds

- 1 1/2 cups all purpose flour

- 1 cup spelt flour (arrowheadmills.com)

- 1 1/2 tsp baking powder

- 1/4 tsp salt

- 1/2 cup (1 stick) unsalted butter

- 3/4 cup sugar

- 2 large eggs

- 1 tsp finely grated orange zest

- 1 tsp anise seeds

- 1 tsp pure anise extract (optional)

- 1 tbsp grappa (optional)

preheat oven to 350. toast almonds evenly on a baking sheet until fragrant (about 10 minutes). roughly chop. lower oven temp to 325. whisk flours, baking powder and salt in a bowl. cream butter and sugar with a mixer until fluffy (about 3 minutes). add eggs, 1 at a time, mixing well after each. add zest, anise seeds, extract and grappa if desired. slowly add flour mixture to wet ingredients. stir in almonds. turn out dough onto a work surface and knead to combine. divide into 2 pieces. on a baking sheet shape each piece into a log (about 1 1/2 by 14 inches) and set a few inches apart. bake until light brown (about 25-30 minutes). let cool 10 minutes. slice diagonally into 1/2 inch thick slices. place biscotti flat on a baking sheet and bake for 10 minutes. flip biscotti and bake for an additional 10 minutes. let cool. biscotti can be stored in an airtight container for up to 2 weeks.

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spelt is a cereal grain in the wheat family

spelt flour is wheat-free, but tastes similar to whole wheat flour

anise is a licorice-like flavoring 

grappa is an Italian grape-based brandy