Chocolate and Almond Biscotti – Take 2!

This is a gluten, dairy and sugar free recipe – but there are eggs, so not vegan. It makes a gritty, bitter and sour biscuit.


You will need:

A large bowl, a small one, baking tray and grease-proof sheet. A big wooden spoon!


1 cup of almond flour

1 cup general other GF flours

1/2 cup darkest chocolate powder and ground raw cacao beans

1/2 tsp xantham gum

1 tsp GF baking powder

2 large eggs

1 tsp vanilla essence

Some flaked almonds

2 tblsp of rice bran oil or coconut oil

Put all the dry ingredients in the large bowl and stir through thoroughly.

Put all the wet ingredients in the small bowl and mix.

Add the wet to the dry and mix using the spoon and then your hands – don’t over do it.

Place on a baking tray on a sheet and as per other biscotti recipes on this blog – bake – two times, slice and store.





Fig and Walnut Biscotti

It’s the end of January at last. A month where we make lots of resolutions and then, well, put them off. It’s been a snowy month so far, an icy blast from the north has turned my face all ruddy after a walk around the woods.

It’s been a while since I made biscotti, so today’s a good day for it. This recipe will make a good amount which can be stored in jars or tins. Dip in your coffee or eat with cheese and port.

I got this from Bertolli:

400g plain flour, plus extra for dusting – I used half white, half wholemeal

1 tsp baking powder

1 tsp salt

150g olive spread

50g walnut pieces, roughly chopped

75g dried figs, roughly chopped

100ml milk

2 medium eggs, beaten

Freshly ground black pepper

Rub the spread in to the bowl of flour, baking powder and salt.

Then add the chopped walnuts and figs.

Beaten eggs and milk thereafter and make in to a soft dough.

Turn it out on to a baking tray covered in grease-proof paper in to a flat sausage shape.

Season it with the pepper!figs

Bake in the oven at 180C for half an hour

Take out and allow to cool for 10 minutes

Then cut in to thin slices and place them back in the oven at 150C for around 15 minutes.

Cool, store and eat.

Chocolate and Almond Biscotti

Here’s a recipe I tried twice now and it worked for me. although didn’t think it would. As you know biscotti means bake twice and once you’ve done so then this amazing Italian biscuit will survive two weeks and can be frozen.


2 large eggs – and I do mean large

2/3 cup of sugar ( I use my pot of vanilla-infused sugar)

1 tsp vanilla extract – the good stuff

1/4 tsp salt

1 3/4 cups of good plain flour

1 tsp baking powder

Sliced almonds and bashed-up dark chocolate – a good one not a cooking one

Crack the eggs in to a bowl and whisk, add the sugar and then whisk some more, a lot more. Whisk like crazy til the mixture is rich and stringy.

Add the vanilla and stir

Add the salt and baking powder to the flour in another bowl and stir, then transfer to the egg mixture.

Mix it all up with a wooden spoon.

Then add almond slices and chocolate to your taste.

You can replace half the flour with cocoa powder for a very chocolatey taste.

Anyway, what you will have is a sticky mass, which doesn’t look like it will work.

Transfer the mixture onto a grease-proof sheet on a tray in a log-like fashion.

Whack it into the oven at 180 deg for 35 mins. Take it out and have a look. It should look like a slightly domed bread. Test it. If it’s baked in the middle then slice it up and lay the sliced pieces out on their backs and pop back in for 10 mins or so. Flip them and put back in again.