Caramel & chocolate biscotti

Course: Breakfast

Servings: 15-20 depending on size

Prep time: 10min

Cook time: 40 min plus time for cooling

Difficulty level: Easy

VEGAN

CAN GLUTEN FREE

REFINED SUGAR FREE (using coconut sugar)

Author: Jennifer Sargison

Biscotti 1.png

The best vegan biscotti you’ll try…so much better than shop bought.

The coconut sugar creates a lovely golden colour and a subtle caramel tone running through, which completes the almond perfectly!

The question is…to dunk or not to dunk?

Which are you? Im most definitely a dunker!

Ingredients

1 flax egg - 1 tbsp flax 2 tbsp water, left to soak for 10 minutes to thicken

100g coconut sugar

1/2 tsp vanilla essence

Few drop almond essence

125g plain flour (can sub for G/F flour)

1/2 tsp baking powder

1/4 tsp salt

50g whole almonds

75g dark chocolate- roughly chopped

Method

  • Line a baking tray with baking paper and preheat the oven to 180C

  • Whisk the flax egg and sugar together until combined

  • Add the vanilla and almond essence

  • Slowly sift the flour, baking powder and salt into the sugar mixture and fold until combined

  • Add the almonds and chocolate and mix

  • Wet your hands slightly (so the mixture will not stick to them) and create a log shape with the dough

  • Place the ‘log’ onto the baking paper and flatten it down to create a flat log

The pre-baked flat biscotti log

The pre-baked flat biscotti log

  • Bake for 25 minutes then remove from the oven and leave to cool slightly

  • Using a sharp knife cut the biscotti log into long strips (cutting at a slant will create a professional biscotti)

  • Separate each biscotti so they are not touching and bake again for another 10 minutes ( you may need another baking tray for this part)

  • turn the biscotti over and cook for another 5 minutes

  • Remove from the oven and place the golden biscotti on a wire rack to cool - they will harden more as they cool down

  • Enjoy with a double espresso and the question is to dunk or not to dunk? (it’s to dunk of course)

Biscotti 2.png

Enjoy

…with a double espresso!

If you do make this then I hope you love it

Any thoughts or comments?

Leave a message below and I’ll get back to you

Big love, Jen x

*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)

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