Brain health: Recipe - Biscotti, almond-barley

A lower-fat, healthier version of an Italian classic

Everywhere I've taken these they've been well liked. The barley flour lowers their glycemic index.

Ingredients

Butter - 3 T, melted

Baking powder - 1.5 t

Baking soda - 3/4 t

Salt - 1/3 t

Eggs - 5 whole

Sugar, white granular - 1.5 c

Almonds, dried unblanched - 1.5 c

Flour, whole grain barley - 6.5 c

Procedure

1. Stir together the dry ingredients.
2. Beat eggs together with the sugar, then stir in the almond extract and melted butter.
3. Chop the almonds (a food processor is good for this, but not necessary). Stir into the egg mixture.
4. Stir in 4 cups of the four mixture well, then stir in the remainder. The dough should be stiff and sticky.
5. Remove the dough from the bowl, onto a floured surface. Knead it very briefly, then divide it into two equal portions. Form each into a log-like shape, by rolling the dough mass back and forth with your hands.
6. Place each log onto a cookie sheet - one is fine for both, but allow a couple of inches between each. The sheet should be coated with a lecithin spray, or parchment paper, or a silcone baking sheet. Flatten each log a bit with your hands.
7. Cook about 30 minutes at 350F. Allow to cool almost completely - until warm to the touch, but no cooler. This will take about 30-40 minutes.
8. Slice each log gently with a thin serrated knife (the thinner the better), into 3/8 inch slices.
9. Toast lightly, in a 250F oven, for 45 to 60 minutes. Allow to cool completely, then immediately store in an air tight container. These biscotti keep well at room temperature, due to their dryness.