Ingredients:

• 3/4 cup lard
• 1 tbsp. olive oil
• 1/3 cup organic honey
• 1/2 cup powdered sugar
• 1 large egg
• 1/2 tsp pure vanilla extract
• pinch of salt
• 2 cups Hockley Valley Premium Light Spelt Flour
• 1/4 tsp baking soda
• 1/2 tsp baking powder
*optional: 1/2 cup mixed dried fruit, such as raisins, cranberries, and chopped apricots

Instructions:

• Preheat the oven to 375F and line a baking sheet with parchment paper.

• Cream the lard, olive oil, honey, and sugar in a large bowl using an electric mixer.

• Add the sugar and beat until fluffy. Add the egg and vanilla and beat well.

• Add the salt, Hockley Valley Light Spelt Flour, baking soda, and baking powder and beat until combined.

• Fold in the dried fruit.

• Form the dough into 2 long oblong shapes, each approximately 6.5 inches long x 4 inches wide. Leave room for them to expand on the pan.

• Bake for 18 minutes, then remove from the oven and slice each oblong into 9 – 10 even slices, width-wise. Turn each cookie on its side and return to the oven at 400F and bake for an additional 7 – 9 minutes, or until crispy and golden brown.

Optional: dip or drizzle with (allergen-free, such as Enjoy Life) chocolate, drizzle with lemon glaze, sprinkle with cinnamon, or some combination of all of these flavorings! I like to sprinkle cinnamon over the hot cookies, then drizzle them with chocolate.

Makes 18-20 biscotti.