Almond & chocolate orange biscotti
Heat the oven to 180°C and line a large baking tray with baking paper.
Roughly chop the dark chocolate, Roasted with Sea Salt Almonds and cranberries.
Put the flour, coconut sugar, cacao powder, ground almonds, salt and baking powder into a food processor and pulse until it turns into a loose crumb. Then add the eggs, orange zest and the almond extract and blend until the mix turns into a dough.
Flour the worktop and scatter over the chopped dark chocolate, Roasted with Sea Salt Almonds and cranberries. Tip out the dough and knead in the dark chocolate, Roasted with Sea Salt Almonds and cranberries.
Shape the dough into a large log and cut into 4. Then roll each quarter into a log shape (about 14cm long x 4cm wide), squeeze the ends to a 45° angle. The dough is quite sticky so use a little extra flour if needed.
Lift each log onto the paper-lined baking tray, place in the centre of the oven and bake for 18 minutes. At this point the biscotti should be firm on the outside with slight cracking on the top.
Remove from the oven and place on a cooling rack to cool for at least 20-25 minutes.
Once cool use a very sharp or serrated knife to slice the baked dough into 1.5cm diagonal pieces. Place the biscotti slices back onto the baking tray and cook for a further 12 minutes.
Remove from the oven and transfer to a wire cooling rack to cool completely.
Melt your chosen chocolate in a bain-marie and either dip or drizzle over your biscotti.
Serve immediately or keep in an airtight container for up to 10 days.
Courtesy of Clean Supper Club