Are you a dunker or a nibbler?! We are a mixture in this family, with my eldest sister being the champion dunker (she can dunk a biscuit for 20 whole seconds!). I am the other hand, more of a nibbler!
What is the best dunking biscuit for you? For me, I think it must be biscotti! It must be something to do with the twice baking to make it extra crisp. Biscotti are surprisingly easy to make. Just mix the ingredients, shape into a squashed sausage, bake, cool, re-bake and slice up!
I find shop bought biscotti dry, stale and unappetising. Homemade biscotti on the other hand are a totally different ball game: crisp, fresh and a delight to eat (and dunk!) and the perfect accompaniment to tea or coffee.
To make these biscotti healthier, I have sweetened the biscotti with dried fruit and a little coconut sugar. To add crunch, I have added in nuts and for convenience (and because I love the taste!), used Nature’s Heart Blueberry, Goji and Almond Immune System Mix which contains a mixture of almonds, cashew nuts, dried golden berries, brazil nuts, dried blueberries, mango, sunflower and pumpkin seeds. You can use any selection of dried fruit, nuts and seeds (message me your best and worst combinations!!)
In addition, to make this biscotti more festive, I have added in some green pistachios and red dried cranberries. The baking intensifies the flavours of the nuts and makes the berries chewier. And since it is Christmas, I have added in some sugar-free chocolate buttons too.
Rather than make slim-line biscotti that we see in the shops, I like my biscotti chunky! (You can cram in more nuts and dried fruit!!). For those liking more slender biscotti, just flatten your biscotti dough more before you pop it into the oven. These also keep in an airtight container for a week or two (if they last that long in your household!)
Preparation time: 15 mins
Baking time: 20 mins plus 20 mins
Cooling time: approx. 60 mins before re-baking
- 100g self-raising flour
- 80g mixed fruit and nuts of choice. I used Nature’s Heart Blueberry, Goji and Almond Immune System Mix
- 40g coconut sugar
- 30g chocolate chips (I used sugar-free ones)
- 25g dried cranberries
- 25g whole pistachios
- 20g ground almonds
- Pinch of salt
- 1 large egg (lightly whisked) or chia egg (1tbsp. chia seeds mixed with 3 tbsp. water)
- 2 tbsp. milk of choice
- Orange zest and 1 tbsp. orange juice for a fragrant orange twist
- Add 1 tsp. cinnamon, 1/2 tsp. nutmeg for a spiced biscotti
- Use sour cherries and chocolate chips for a black forest gateau like biscotti
- Preheat the oven to 180°C and line and grease a baking sheet.
- In a large mixing bowl, mix together the dry ingredients.
- Add the egg or chia egg to the dry ingredients and combine with a wooden spoon. Add the milk and combine to form the biscotti dough.
- Shape the dough into a sausage shape and flatten using the palm of your hand (flatter if you like slimmer biscotti).
- Place in the centre of the oven and bake at 180°C for 20 mins until golden and firm. Take the biscotti out of the oven and allow to cool. Reduce the oven temperature to 150°C.
- Once cooled, using a serrated knife, slice the biscotti into slices; I slice them about 1.5cm thick and slightly diagonally. Place sideways onto a baking sheet and bake at 150°C for a further 20 minutes.
- Take out from the oven and allow to cool properly on a wire rack. Enjoy!