Orange and Macadamia Biscotti

Orange and Macadamia Biscotti

Serves
20 biscuits
Prep Time
10 minutes
Cooking Time
25 - 30 minutes

The perfect biscuit to enjoy alongside your morning cup of coffee. Biscotti is a twice cooked biscuit. Biscotti is a harder, crumblier biscuit that’s cooked twice, hence biscotti! It’s perfect for dunking into a hot drink. Get the most out of your Macadamia Dream nutty oat milk, use it to make biscotti and also to make your favourite hot drink.

1/2 cups (336g) spelt flour
1 1/2 tsp baking powder
1/2 tsp sea salt
2/3 cup (120g) coconut sugar
Zest of one orange
1/3 cup (72g) coconut oil, melted
1/2 tsp vanilla extract
1/2 cup Pureharvest Nom Macadamia Dream,
1 cup (150g) macadamias, roughly chopped

Preheat the oven to 170C. Line a large baking sheet with parchment paper and set aside.

In a medium bowl, whisk together the flour, baking powder and salt.
In another large bowl, mix together the coconut sugar, coconut oil, vanilla extract, orange zest and milk until well combined. Add in the flour mixture in two batches and mix until just incorporated, then fold in the chopped macadamias to form a dough.

Divide the dough in half and shape into two rectangles about 20cm long and 2 cm thick. Bake for 20-25 minutes, then remove from the oven and let cool for about 10 minutes. Meanwhile, reduce the oven temperature to 160C.

Once cooled, use a sharp knife to cut the dough crosswise into 2cm thick slices. Place the slices on their side on the baking sheet with space in between each.

Return to the oven and bake for another 20 - 25 minutes, until the biscotti feel mostly dry and are golden brown. Let cool for about 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. Will store in an airtight container for 1-2 weeks.

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