Almond biscotti made with Aashirvaad Chakki Khapli Atta contains iron and vitamin B1. The atta is rich in dietary fibre and protein, and low in sugar and fat. It follows the same biscotti recipe as the typical twice-baked Italian-style crisp cookie, with earthier, nuttier and denser results. Khapli wheat has a significantly lower glycaemic index and lower gluten content, which makes it the perfect choice for making biscuits. The khapli wheat almond biscotti recipe starts with the dough, which needs a bit more time to rest and hydrate than the typical wheat dough. It is first shaped into logs and baked to set, then sliced and returned to the oven for a second bake that draws out any remaining moisture and creates the characteristic dry, crunchy texture that allows the biscotti to be stored for weeks at room temperature. Toasted almonds add healthy fats, crunch, and a delicious aroma that pairs well with the flavour of khapli wheat. What makes this khapli wheat almond biscotti recipe well-suited for health-conscious bakers is that it uses honey and a modest amount of sugar as sweeteners, with olive oil replacing butter. Khapli wheat's lower-gluten structure means the dough forms more slowly than with refined flour. Care must be taken not to overwork the dough to achieve the best results. These biscotti are ideal for those with diabetes, anyone following a low-GI diet, and families looking to incorporate wholesome grains into their diet.