I find it very difficult to get up in the morning let alone the preparation of breakfast on a weekday. I aimed to fill up my cookie jar with something healthy but tasty, that I can nibble on while slurping my earl grey. Usual Italian biscottis are too hard for my taste, so I was trying to create a recipe of a biscotti that is dry enough to keep for a while but soft enough for nibbling without waking up from my own chomping.

Ingredients

80 gr melted butter (if unsalted, add a pinch of salt for taste)
100 gr sugar (I prefer dark brown rich sugar mixed with caster sugar)
2 eggs lightly beaten
Approximately 150-180 gr whole wheat flour
 
I like my biscotti strong in flavour, I like to feel the Amaretto, the orange, the roasted nuts and the warming spices. I use:
 
few tsp Amaretto liqueur
100 gr almond
100 gr dried apricot cut into small pieces
grated zest of one orange and of one lemon
grated fresh ginger
A tea spoon of a mixture of the following spices grounded: cloves, allspice, cardamom and cinnamon
 
You can use any other nuts or any other dried fruits of your choice with or without liqueur (that’s why the amount of flour varies).
 
Line a baking tray with baking paper. Mix the butter with the sugar until the sugar melts. Add the eggs, the liqueur, grate in the ginger, the orange and lemon zest and add all the spices, the almond and the apricot. Beat it well. Add the flour at the end. You may want to leave few of the almonds out so you can fold it in the dough later. Dust the lined baking tray with flour and spoon out the mixture on it. Try to form a log with folding in some almonds. It doesn’t matter if it is not perfect. Leave to rest in the fridge for about 30 minutes. When you take it out you can form it a bit better, so now you can make it pretty :-) 
Preheat the oven to 100°C. Bake for about 20-25 minutes. Take it out, leave it for a few minutes to cool down so you can cut it. 
It is half ready now. I usually cut about 2 cm slices across. Arrange them again on the tray and put it back to the oven for another 20-30 minutes at 130°C until its golden and the almonds slightly brown. 
Remove and leave the crispy biscotti to cool down before putting them in an air tight container.