Summary: These biscotti are a healthy and delicious treat!Sweetened with agave nectar, they are low in sugar. They are also low in fat and high in omega-3’s and fiber.

• 1 cup The Pure Pantry All Purpose Baking Mix
• 1 cup The Pure Pantry Buckwheat Flax Pancake and Baking mix
• 2 T. butter (or Spectrum shortening)
• 2 egg whites (or equivalent egg replacer)
• 1 egg (or equivalent egg replacer)
• 1/2 cup agave nectar
• 1/2 cup brown sugar
• 2 teaspoons grated orange peel
• 1 t. vanilla extract
• 1 1/2 cups slivered almonds, lightly toasted

Preheat oven to 350 degree. Grease 16” cookie sheet. Using electric mixer with paddle attachment, cream butter (or shortening) with brown sugar and white sugar. Beat in egg whites and egg (or egg replacer). Add one cup The Pure Pantry All Purpose Baking Mix and mix until combined. Add one cup The Pure Pantry Buckwheat Flax Pancake Baking Mix and vanilla and stir on low until combined. Stir in chopped hazelnuts and chocolate chips.

Lightly dust large wooden cutting board with rice flour. Dusts hands with rice flour. Place biscotti dough on board and with your hands roll into long log, 3 inches wide and 15 inches long. Transfer log to cookie sheet. Bake until golden brown, about 30 minutes. Cool on baking sheet for 30 minutes. Gently place log on wooden cutting board. Using a serrated knife, cut the log on the diagonal into 1/2″ slices. Arrange biscotti cut side down back on cookie sheet. Bake 20 minutes. Let cool completely. Store in air tight container.