Choc Almond Biscotti

Total time 50 mins | Makes 25 biscotti | Gluten Free Option, Nut Free Option, Vegan

Ingredients

120g coconut oil

150g coconut sugar

120g pumpkin puree

1 tsp vanilla extract

305g plain flour

1 1/2 tsp baking powder

1/4 tsp sea salt

1 tsp orange zest

55g almonds, roughly chopped

90g dark chocolate

Method

Step 1: Preheat oven to 175°C and line a baking tray. Melt coconut oil in a large bowl and whisk in the coconut sugar. Add the pumpkin puree and vanilla extract and continue whisking until combined.

Step 2: Add the plain flour, baking powder, salt and orange zest and gently stir, trying not to over-mix the dough. Add the almonds and stir once more (it may be easier to mix the dough with your hands at this point).

Step 3: Divide the dough into two equal portions and place them on a baking tray. Shape into long, uniform logs. Bake for 25 minutes, then remove from the oven. Allow to cool for 2-5 minutes and using a serrated knife, cut into biscotti (see photos for size). Be careful when cutting the biscotti as the almonds may cause them to crumble. Turn the biscotti on their side and bake for a further 10 minutes, then gently flip and continue baking for a further 10 minutes. Remove from the oven and let cool on a wire rack for 45-60 minutes before coating in chocolate.

Step 4: Melt the chocolate in a small saucepan over low heat. Once melted, begin dipping the biscotti in the chocolate and transfer back to wire rack to set. Store covered at room temperature, or in the fridge for 5-7 days.

Note: to make this recipe gluten free, use gluten free flour. To make this recipe nut free, simply omit the almonds or replace with dried cranberries.