[Spelt Flour Almond Biscotti]

I changed the regular flour to spelt, and it makes it nuttier and crunchier.  Mmmm.

SPELT FLOUR BISCOTTI

3 free range eggs

1/2 cup vegetable oil ( I know, I know ... )

1 cup organic granulated cane sugar (like the way that sounds more healthy?  I do ...)

2 tsp almond extract

1/2 cup finely chopped almonds (or slivers ...)

2 1/2 cups spelt flour

2 tsp baking powder

Directions:

- Preheat oven to 350F, lightly grease and flour a large cookie sheet

- Beat eggs and oil; add sugar and extract - continue beating for 5 minutes until thick and pale.

- Fold in almonds

- sift flour & baking powder (spelt is hard to sift - I skipped this step, and just mixed well).  Stir into egg mixture using a wooden spoon.

- Shape doug into 2 logs (3" by 10").  With a WET spatula, flatten & shape.

- Bake 25 minutes until golden.  Remove from oven and LOWER oven temp to 300F.

- Cool logs for 10 min.  With a serrated knife cut into 1/2 inch slices.

- Lay slices flat, and bake an additional 25-35 min (until crisp, crisp, crisp and dry, dry, dry)

- Store in an airtight container.