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
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
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
This recipe is from Honeybuns All Day Cook Book by Emma Goss-Custard, published by Honeybee Books.