Vegan biscotti

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 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.