Choc Hazelnut Biscotti

(vegan and gluten-free)

We made these dark chocolate biscotti to accompany a vegan almond milk ice-‘cream’ when vegan friends came over for lunch.  The dark nutty biscuits were a lovely contrast to the creamy iced dessert.

Whisk almond milk and ground flax seeds together, then add raw organic sugar - we use either organic palmyra tree blossom sugar or Panela for this, cold-pressed sunflower oil, pure vanilla and almond extracts and stir the mixture until it’s very smooth.

Sift in plain gluten-free flour, cocoa powder, arrowroot, baking powder and Maldon sea salt.  Stir together and – as the mixture begins to come together, stir in whole hazelnuts.  Knead this 'dough' very briefly to stiffen it up (push any escapee nuts back into the mixture!).

Form the dough into a rectangle on a baking sheet.  Bake until it puffs up slightly and the top cracks.  Remove from the oven and allow to cool.  It should be very firm.

Increase the oven heat, then – on a cutting board – slice the rectangle into half inch thick slices.  Gently return the slices to the baking sheet and put back into the oven to crisp up the biscotti.

Remove from the oven, place the biscotti on a cooling rack.

Once cool, store the biscotti in an air tight container.  Keeps for several weeks (if they last long enough!).