Biscotti – These almond and raisin biscotti are twice baked in the traditional Italian style. Perfect for dunking in coffee or even dipping in a chilled glass of vin Santo.
This recipe should make about 20 biscuits
Make the flaxseed egg, by putting 2 tablespoon of milled flaxseed in a cup of 6 tablespoons of water and mix and set to one side for 10 mins.
Preheat the oven to 180C/160C fan.
Put the flour, baking powder and salt into a large bowl, then add the ground and whole almonds, mixed fruit and sugar and mix together.
Once the flaxseed mix is ready, add it to the mix along with the vanilla extract and almond extract and bring the mixture together using a wooden spoon into a basic dough. If its still too dry to pull together, add a teaspoon of water at a time until it all sticks together.
Then using your hands and a dusting of flour, bring the mixture together knead firmly, not like making bread which is pushing and stretching, but more pressing together, rolling, turning and pressing to form a firm dough, dust the dough to help take it out of the bowl.
Now place the dough on a lightly floured surface and using your hands, roll it into a flattened log about 3inches/8cm wide. If its too long for the baking sheet cut in half and use 2 baking sheets.
Put it on the lined metal baking sheet and bake it in the oven for 30 minutes or until lightly brown and slightly cracking on top. Then transfer it to a cooling tray and leave to cool for at least 20 mins or more.
Reduce the oven temperature to 150°C/120°C fan.
Now use a serrated knife to cut the biscotti into slightly diagonal slices about 1cm wide. Then place them back on the non stick lined baking tray, flat and bake for another 30 minutes, turning several time every 15 mins or until pale gold and crisp on both sides.
Transfer them to the cooling tray and when cold, store in an airtight container.
Ingredients 
flaxseed egg add all the dry ingredients mix throughly 
use the best vanilla essence add the flaxseed egg mix into a soft dough on a floured surface shape into a thin log place on a non stick lined baking tray bake for 30 mins until light brown allow to cool for 20 mins slice at an angle lay on a metal tray and bake for 30 mins turn after 15 mins ready when light brown on both sides place on rack to cool completely ready to eat store in an airtight container biscotti serve with coffee or a chilled vin Santo
Vegan biscotti
Ingredients
- 110 g plain flour
- 1 tsp baking powder
- 2 tsp almond extract
- 2 tsp vanilla extract
- 25 g ground almonds
- 75 g almonds – with skin on
- 50 g dried mixed fruit
- 75 g golden caster sugar
- 2 tbsp milled flaxseed
- 6 tbsp water
Method
- Make the flaxseed egg, by putting 2 tablespoon of milled flaxseed in a cup of 6 tablespoons of water and mix and set to one side for 10 mins.
- Preheat the oven to 180C/160C fan.
- Put the flour, baking powder and salt into a large bowl, then add the ground and whole almonds, mixed fruit and sugar and mix together.
- Once the flaxseed mix is ready, add it to the mix along with the vanilla extract and almond extract and bring the mixture together using a wooden spoon into a basic dough. If its still too dry to pull together, add a teaspoon of water at a time until it all sticks together.
- Then using your hands and a dusting of flour bring the mixture together and knead firmly, not like making bread which is pushing and stretching, but more pressing together, rolling, turning and pressing to form a firm dough. Dust the dough with flour to help lift it out of the bowl
- Now place the dough on a lightly floured surface and using your hands, roll it into a flattened log about 3inches/8cm wide. If its too long for the baking sheet cut in half and use 2 baking sheets.
- Put it on the lined metal baking sheet and bake it in the oven for 30 minutes or until lightly brown and slightly cracking on top. Then transfer it to a cooling tray and leave to cool for at least 20 mins or more.
- Reduce the oven temperature to 150°C/120°C fan.
- Now use a serrated knife to cut the biscotti into slightly diagonal slices about 1cm wide. Then place them back on the non stick lined baking tray, flat and bake for another 30 minutes, turning several time every 15 mins or until pale gold and crisp on both sides.
- Transfer them to the cooling tray and when cold, store in an airtight container.
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).