Ingredients


110g gluten free self-raising flour

1 tbsp cocoa powder

60g ground almonds

75g golden caster sugar

50g lactose free dark chocolate chips

40g candied peel

1 large orange, zested

1 large egg and one egg yolk, beaten

1 tsp vanilla extract

¼ whole nutmeg, grated (optional)


Serves - 6






Method


Heat oven to 180C/160C fan/gas 4. Put the gluten free flour, cocoa, ground almonds, sugar, lactose free chocolate chips, candied peel, orange zest and a pinch of salt into a large bowl, and mix well.

Make a well in the centre, then add the nutmeg (if using), egg and vanilla extract. Use your hands to bring the mix together, kneading it firmly.

Shape the biscotti dough into a log approximately 15cm x 5cm x 2.5cm deep. Transfer to a baking tray lined with baking parchment, then bake for 30 mins until firm to the touch (the log will split and crack a little on the top).

Remove from the oven and cool for at least 10 mins. Use a sharp serrated knife to cut the log into slices 1-1.5cm thick.

Put the biscotti back on the baking tray and reduce oven to 150C/130C fan/ gas 2. Bake for 30 mins or until the biscotti are completely hard to touch. Cool completely, then wrap in baking parchment or store in an airtight container.


Recipe adapted from: Good Food

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