‘Biscotti’ are twice cooked biscuits of Italian origin. They are very crunchy and the perfect morsel to dunk in your cuppa. Traditionally they contain nuts – have a play around replacing some of the choc chips in this with almonds, pistachios, macadamias or pecans if you’d like nuts in them. The dough isn’t overly sweet, most of the sweetness comes from the choc chips, so it’s best to not replace all of the choc chips.
5 x 10cm strips of lemon zest, removed from the lemon with a vegetable peeler
100g coconut sugar
20g lemon juice
1 tsp vanilla powder
260g unbleached white spelt flour
1 tsp baking powder
1/4 tsp Himalayan salt
100g mini choc chips (I like to use ‘Enjoy Life’ brand)
1. Pre-heat oven to 150°C. Line a large tray with baking paper.
2. In mixer bowl, place lemon zest and sugar. Blitz for 20 seconds/speed 8/MC on. Scrape down sides of bowl.
3. Add eggs, lemon juice, vanilla, flour, baking powder and salt. Process for 20 seconds/speed 3/MC on. Scrape down sides of bowl.
4. Add choc chips. Combine 10 seconds/speed 4/MC on.
5. Transfer dough to the tray, ensuring it falls roughly where you want to bake it, as it will be difficult to re-position. Using wet hands, shape dough into a 30cm x 8cm log. Bake for 35 minutes then remove from oven and leave to cool for 10 minutes.
6. Slice the log on the diagonal, into 25 pieces. Lay the pieces flat on the tray and return to the oven for 10 minutes. After this time, turn each piece over and bake a further 10 minutes. Remove tray from oven and leave to cool completely before eating.