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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.
Gluten and dairy free chocolate, orange and cardamom biscotti recipe from Honeybuns all Day cook book

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

gluten and dairy free chocolate orange and cardamom biscotti recipe

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

Gluten and dairy free chocolate, orange and cardamom biscotti recipe from Honeybuns all Day cook book

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.

Gluten and dairy free chocolate, orange and cardamom biscotti recipe from Honeybuns all Day cook book

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

 

Honeybuns All Day cook book

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

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