Chocolate, Orange and Cardamom Biscotti

These biscotti are nothing like their dry, pre-wrapped coffee shop cousins. After dunking in a hot beverage, these home made versions become brownie-like in consistency and even more delicious.

This recipe is taken from Honeybuns All Day Cook Book by Emma Goss-Custard.

MAKES: 16 – 18 BISCOTTI

FREE FROM GLUTEN / DAIRY / NUTS

TIP: If cardamom does not delight, then we recommend swapping it for 1 teaspoon of espresso coffee granules or ground ginger

Biscotti

3 eggs, beaten

125g dairy free dark chocolate, chopped into small chunks

200g polenta, plus extra for dusting

50g milled flaxseed, sunflower and pumpkin seed blend

250g crystallised sweetener of choice

1 tsp ground cardamom

3 tbsp gluten and dairy free cocoa powder

½ tsp bicarbonate of soda

1 tsp orange oil

2 tsp chocolate extract

Finely grated zest of 1 orange

½ tsp salt, plus extra for sprinkling

Topping

75g dairy free dark chocolate

Preheat the oven to 170°C / Gas 3.

Line a baking sheet with baking parchment.

Add all of the biscotti ingredients into a bowl and beat with an electric mixer on high speed for 1 minute until well combined.

Dust your hands and work surface with polenta and divide the dough in half. Hand roll each bit of dough into a log shape 7cm wide x 3cm high and place on the baking sheet, spaced apart. Sprinkle the extra salt over the top of each log and place in the fridge to chill for 1 hour.

Transfer the baking sheet with the logs from the fridge to the oven and bake for 20 minutes.

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 for 6 minutes before turning them and baking them for a final 6 minutes.

Take them out of the oven and leave on the baking sheet for 5 minutes, and then transfer to a rack to cool.

For the topping, place the chocolate in a microwaveable bowl and melt in the microwave for 30 second bursts on a medium power. Stir the chocolate and repeat, it should take approximately 1 minute.

Then, using a metal spoon, drizzle the chocolate over the cooled biscotti.

STORAGE: Keeps in an airtight container for 5 days. Can be frozen