Almond & chocolate orange biscotti


  • 1 pack Blue Diamond Roasted with Sea Salt Almonds

  • 100g gluten free flour, plus extra for rolling out and shaping the dough

  • 135g coconut sugar

  • 60g cacao powder

  • 100g ground almonds

  • ¾ tsp. baking powder

  • Pinch of salt

  • 60g dark chocolate

  • 3 medium eggs, whisked

  • 1 tsp. almond extract

  • Zest of 1 orange

  • 40g dried cranberries

  • 100g dark or white chocolate for melting

  • Serves: 25

  • Prep time: 15 minutes

  • Cooking time: 30 minutes

Almond & chocolate orange biscotti

This is a perfect treat to share at Christmas with family and friends. These dairy and gluten free almond and chocolate orange biscotti are delicious. Filled with salted almonds, juicy cranberries, orange zest and dark chocolate, they are perfect dipped in melted chocolate and enjoyed with your favourite hot drink or Vin Santo!


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

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