This is the first recipe my father taught me including the secret tip which was never written in the original recipe. This is a version of biscotti he learned from his family and he made this every Christmas. I am not sure if Golosso is a real Italian word, a dialect word or one my father made up (something he was prone to doing) or maybe his family coined the term but this whole grain/whole sugar cookie is a tender version of biscotti. It does not require dunking to soften it up.
1/2–2/3 cup butter
3/4 cup organic cane sugar (or 1 cup maple syrup or coconut sweetener)
1/2 tsp vanilla
1/4 tsp lemon juice
1 cup kamut flour*
1 1/2 cups spelt flour*
1/2 tsp sea salt
1/2 tsp cinnamon
1 1/2 tsp baking powder
2 oz (2 tbsp) hazelnuts (filberts), toasted and ground
Cream butter and sugar, maple or agave syrup until smooth. Add eggs, vanilla and lemon juice and combine until smooth. In a separate bowl, blend flours, sea salt, cinnamon and baking powder and add to the butter mixture. Add nuts. Turn dough out onto the counter and shape into a long cube. Cut into 8 slices of approximately 1/2″ thickness. Form each one into a square no more than 1/2″ thick and measuring about 4″ x 3 1/2″. Place onto cookie sheet and bake at 325 degrees F for 20 minutes. They should be golden brown on the bottom. Remove from the oven and cut each square lengthwise into 4–5 pieces. Turn the biscuits onto their side and dry in the oven at 275 degrees F for approximately 20 minutes. Let cool and store in an airtight container.
*The original was made with all-purpose flour and did not have cinnamon. I find the cinnamon adds a nice flavour that goes well with whole grain flours. It is not necessary if using all-purpose flour and if using, please be sure to use unbleached for best results and preferably organic.
For Gluten Free: Use brown rice flour or teff flour and 1/16th tsp of xanthan gum.