I haven’t made biscotti in a long time. Honestly, the only good thing about this lock down has been all the baking I have been doing.
I saw a friend of ours post about it on IG and knew I had to make one too. A has been saying I only ever make sugar-free, vegan, GF, healthy treats so I decided to use regular flour (well most of it anyway) for these Italian cookies. I must say I enjoyed the rare indulgence! 🙂
What I did (inspired from here):
To a mixing bowl:
add + beat for about a minute
1/3 cup fresh orange juice
2 tbsps orange zest
2 tbsps ground flax
once these are uniformly mixed, add + mix thoroughly
1/2 cup vegetable oil
1/2 cup brown sugar
salt, just a pinch
then add the dry ingredients and mix again
1 cup all purpose flour + 2/3 cup whole wheat flour
2 tbsps corn starch
2 tbsps baking powder
Optional add ons: 1/4 cup of cacao nibs or nuts
Lightly grease a baking pan with coconut oil. Make a neat 10 inch log about 10 cms wide. Bake at 160C for 25 minutes or until the log is firm to the touch. Cool off completely. Use a SHARP knife to cut through the log at a diagonal angle — make sure you do this in one smooth motion.
Bake again at 180C for 7-8 minutes. Flip the biscotti and bake again for a maximum of 10 minutes. Cool off on a rack.
For the Chocolate Ganache:
In a small pot, mix 2 tbsps of dark chocolate cocoa powder, 1/4 cup of soy milk, 1 tsp of corn starch. Bring it to heat slowly until the mixture thickens. Let it cool.
Dip the cooled biscotti in the ganache.