This scrummy festive biscotti is delicious dunked in coffee. Drizzled with dairy free dark chocolate make this crunch delight even more special.
Suitable for gluten free and dairy free.
200g polenta, plus extra for dusting
50g ground flax seed
250g light muscovado sugar
2 tsp ground cardamon
½ tsp bicarbonate of soda
¾ tsp orange oil
Zest of 1 orange
75g dried cranberries
75g nibbed pistachios
A pinch of sea salt
50g dairy free dark chocolate (optional)
Preheat the oven to 170°C / Gas 3 and line a baking sheet with baking parchment.
Add all of the biscotti ingredients apart from the chocolate and the salt, into a bowl and beat with an electric mixer on high speed for 1 minute until well combined.
Divide the dough into two logs and wrap in cling film, set aside and chill for 30 minutes.
Dust the baking sheet liberally with polenta, unwrap the two logs and dust with the polenta all over, then place them onto the prepared baking sheet. The logs should be 7cm wide x 3cm high and space apart.
Sprinkle the sea salt over the top of each log and chill for a further 30 minutes before putting in the oven and baking for 25 minutes.
Once removed, allow to cool for 10-15 minutes before cutting each log width ways into 1cm slices.
Lay the slices out on the lined baking sheet and bake again, but be careful, they are very fragile!
Bake for 6 minutes, take out and flip and bake for a further 6 minutes, before you take them out of the oven and leave on the baking sheet for 5 minutes, and then transfer to a rack to cool.
Optional: When cool, melt the dark chocolate in the microwave on medium heat for 40 seconds. Take out, stir and return to the microwave until fully melted. Drizzle or dip the biscotti into the chocolate and leave to set.
Dunk into coffee and enjoy!