Gaby’s Nuts Easter Biscotti

 Ingredients: 

 How to make it: 

• 2 tbsp ground flax seed flour
• 2 cups all purpose white flour or self rising flour
• ¾ cup caster sugar (or coconut sugar for unrefined sugar version)
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp ginger
• ½ tsp cardamom (optional)
• ¼ tsp all-spice
• ½ tsp fine sea salt
• zest 1 large (unwaxed) orange
• ¾ cup toasted cashews from Gaby’s earth foods or almonds, chopped roughly
• Some dried raisins or ginger pieces
• ¼ cup + 1 tbsp soy or almond milk
• ¼ cup coconut oil or vegan butter, melted
• ¼ cup Amaretto liqueur (or more plant milk for alcohol-free version sub with a shot of espresso)
• 1½ tsp vanilla extract
• Melted chocolate / vegan chocolate
• Sprinkled to decorate

1. Melt coconut oil or vegan butter gently over low heat. Preheat the oven to 170 degrees Celsius and line a baking tray with baking paper.
2. In a large mixing bowl, combine flour, sugar, baking powder, spices, salt, orange zest, chopped nuts, and dried fruit.
3. Combine wet ingredients separately, then add them to the dry ingredients. Gently bring the dough together, ensuring it is neither too dry nor too sticky. Adjust consistency with a touch of plant milk or flour if needed.
4. Divide the dough in half. Roll each half into a long, thick log on a lightly floured surface.
5. Transfer the logs to a large baking tray and flatten to a 3-4 cm diameter, 25 cm long log.
6. Bake in the preheated oven for 30-35 minutes until the surface is firm and lightly browned.
7. Allow the logs to cool for 15-20 minutes. Cut into 1-1½ cm slices with a sharp bread knife. Place slices cut side down on a baking tray and return to the oven for the second bake at 160 degrees Celsius for 20-25 minutes until desired crispness and color are achieved.
8. Once cool, dip the biscotti in melted chocolate, add sprinkles, and let them air dry. Store in an airtight container for 3-4 weeks or freeze.