It’s day 3 of the 7 days of Chickpea Flour Cookies!
It was a gusty, melting snow-sloshing day; I trudged 45 minutes from my apartment to campus (the buses were down) to arrive 10 minutes late to the last day (and holiday party) of my favorite class: Sociological Research Methods. Tucked under my arm was a shoebox full of almond biscotti.
It was my first semester of graduate school, and I spent most of those first three months in a state of abject terror and anxiety, mostly from fears of failure, and coupled with a heft does of homesickness. My research methods with professor Randy Hodson was my weekly reprieve. He turned what should have been a durge of a course into hours of interest, enlightenment and fun. It was no surprise that, of all my professors, he was the (only) one to insist on making the last class of the year a combination of review session and holiday party.
I decided to make something special. It had to be portable, affordable, and special. I made almond biscotti, my first-ever batch.
I arrive to class in a bizzardy blast and within minutes I felt warm and festive, in every way enlivened by by my fellow first year classmates, Dr. Hodson, a lively review of research ethics, and an assorted menu of chips, Oreos, bagels, donut holes, hot cocoa, and my almond biscotti.
This rendition of almond biscotti is as easy and delicious as the one I made years ago. I recommend it for sharing with friends, classmates, and teachers who inspire you. I guarantee the recipe delivers on both flavor and festive nourishment in the days leading up to the holidays. Enjoy!
- 1-3/4 cups (210 grams) chickpea flour
- 1-1/2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ¾ cup sugar (natural cane or granulated variety of your choice)
- 2 large eggs
- ¼ cup virgin coconut oil (melted) or oil of choice
- 1 teaspoon pure almond extract
- 6 ounces whole almonds, very coarsely chopped (about 1-1/3 cups)
- Preheat the oven to 300°F. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk together the sugar, eggs, oil, and almond extract until blended. Add the flour mixture and almonds, stirring until blended (dough will be stiff).
- Divide the dough in half and place both halves on the prepared baking sheet. Using moistened hands, shape into two parallel 12 by 2-inch rectangles, spaced about 3 inches apart.
- Bake for 30 to 35 minutes, until golden and the centers are set. Let cool on the pan on a wire rack for 15 minutes.
- Cut each rectangle crosswise into ½- to ¾-inch slices. Place the slices flat, cut sides down, on the baking sheet. Bake for 8 to 10 minutes, until the edges are dark golden. Let the biscotti cool completely on the pan