Crispy Spelt Breadsticks with Onion
These homemade grissini are the perfect combination of crispy texture and deep onion flavor. The use of whole grain einkorn spelt flour, stone-ground, makes this snack not only delicious but also extremely healthy and easy for the body to digest.
Ingredients:
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300 grams whole grain einkorn spelt flour
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100 milliliters white wine
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1 large onion
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50 milliliters extra virgin olive oil
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1/2 teaspoon salt
Instructions:
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Prepare the aromatic base: Grate the onion finely. In a bowl, mix it with olive oil, white wine, and salt, stirring until homogeneous.
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Kneading: Add the whole grain flour and knead a soft, elastic dough.
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Shaping: Divide the dough into several balls and roll them out very thinly (about 2-3 mm). Cut into strips (grissini) and arrange them on a large baking sheet lined with parchment paper, spaced slightly apart.
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Baking: This recipe yields two full trays. Bake on the middle rack in a preheated oven at 175°C - 180°C for about 14-15 minutes.
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Cooling: Remove the grissini and let them cool completely. As they cool, they harden and become extremely crispy.
Storage tip: You can store them in a paper bag or a metal tin to keep them fresh and crispy (if they don't disappear in a flash!).
The quantities listed make two trays.
Bake on the middle rack in an oven at 175 - 180 degrees for about 14-15 minutes.
Remove from the oven and let them cool.
They will harden further as they cool.
You can store them in a paper bag or a metal tin.
I can't say for how long, because mine disappeared in a flash.
Enjoy!
