Biscotti are typical Italian biscuits, usually double-baked and often found among the assortment of desserts at Christmas time. They are also delicious as breakfast treats dipped in hot chocolate or coffee. This recipe is not only easy to make but also gluten and sugar free. It is versatile in terms of what you can put in it so have fun trying different combinations with your favourite dried fruit, nuts and even chocolate. It makes a great little gift too!
- 2 large eggs
- 100-125 mls (7-8 tablespoons) of raw organic honey
- 1 tsp of vanilla extract or vanilla powder
- zest from 1 organic lemon
- 260g of almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 80-100g of dried sour cherries cut in half or (you can use dried cranberries or currants instead)
- 80-100g of almonds, roughly chopped (you can use your favourite nuts here instead)
- optional: 50g of dark cooking chocolate, roughly chopped
- Preheat oven to 180 degrees Celsius.
- Combine eggs, honey, vanilla and lemon zest in a medium bowl. Mix on high with a hand mixer for about 30 seconds until frothy.
- Add the flour, baking soda and salt to the bowl and stir until a dough forms. Add the cherries, almonds (and chocolate) and stir, ensuring they are mixed in evenly.
- Place some parchment paper on a baking sheet. Spoon out the dough to create a long rectangle, approximately 10cm by 30cm and about 2-3 cm high.
- Place in the oven and cook for 18-20 minutes or until golden. Remove from the oven and let it cool for about 1 hour. Once cooled, slice the biscotti approximately 2-3 cm thick on a slight diagonal and lay them on their side.
- Lower the oven temperature to 160 degrees. Place the biscotti back in the oven for an additional 12-20 minutes depending on your oven and your preference. If you cook them less time the biscotti will remain slightly soft instead of the traditional crunchy consistency they are known for.
Cool and enjoy!