Delicious and crunchy Italian inspired orange almond biscotti are a wonderful to dunk in a cup of coffee or hot chocolate! Plant based, no eggs or butter needed. Lovely to dip them in tea or coffee. Biscotti are backed twice, once as a whole cake then sliced and re-baked to become crunchy and golden brown. Just wonderful for the upcoming holidays! Low fat, sweetened with coconut sugar.
Ingredients for 16 to 18 bicuits,
- 1/3 cup fresh orange juice
- 2 tbsp. ground flax
- 1/2 cup coconut sugar, you can use any other dry sweetener you prefer
- 1/4 cup apple sauce, I just blend an apple or grate it into a sauce, see pic below
- 1/4 cup almond butter
- grated zest of an organic orange, well washed, only the orange part
- 20 to 30 drops vanilla stevia for a sweeter biscotti
- 1 tsp. vanilla essence or powder
- 1 and 1/2 cup whole flour, I used whole spelt flour, I think you can sub with a GF mix
- 2 tsp. arrowroot powder
- 2 tsp. baking powder
- 1/4 tsp. pink salt
- 3/4 cup raisins
pre heat the oven to 170C/350F
Mix the orange juice with the ground flax and let it thicken for 10 minutes. Add the sugar, apple sauce, almond butter, vanilla and grated zest. Mix well. Sieve the flour, baking powder, salt and arrowroot and add the wet ingredients to this. The dough is firm so you kneed to kneed it by hand. Add the raisins.
Form a longshaped log from the dough and bake it on a prepared baking sheet until light brown and firm, this takes about 30 minutes.
Let it cool for about 30 minutes and then it is slice-able.
When ready turn up the oven to 180C/370F. Cut it with a sharp knife, not jagged, on a diagonal about 1/2 inch thick and bake until crunchy and golden brown, about 10 to 15 minutes. Turn half way and let it cool on wired rack and store in a airtight container. Keep them in the fridge if you prefer them softer.
Biscotti’s are also delicious with almond shavings & anise, pistachios & cranberries or hazelnuts & chocolate chips.
Njoy during this festive season!
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