Recipe supplied by Wendy Pienaar of Just Brewing Co.
1 cup spent grain flour
1 cup cake flour
1 ½ tsp baking powder
¼ tsp salt
¾ cup brown sugar
113g unsalted butter, softened
2 free-range eggs
1 tbsp liqueur (you can use whatever you have, it doesn’t lend a huge amount of flavour. I use a honey bourbon) ½ cup almonds, sliced
1 slab bittersweet chocolate, coarsely chopped (if you chop it too fine it gets ‘lost’ in the biscotti)
In a large mixing bowl combine the two flours, baking powder and salt.
In a new bowl, beat sugar, liqueur and butter until well blended. Add in the eggs and beat one at a time. Add the flour mixture in thirds and beat until combined. Turn off mixer and add the almonds and chocolate, combining with your hands.
To make flour from your spent grains, the first thing to do is dry the grains in the oven on a low heat. Once dry, it’s best to grind it fairly finely otherwise the husks are unpleasant to eat once cooked. A food processor does the job well. Make sure that the flour is kept in a well-sealed container if you make more than you need as mice and weevils love it!
If you can, it’s best to make make the flour
fresh as and when you need it.