There’s something very indulgent about enjoying biscotti with your coffee. And a very welcomed treat to serve to your guests at the end of a dinner party. If you don’t know what biscotti is, it’s a double-baked Italian almond biscuit. I decided to make my own biscotti and for my own twist, I decided to add SUPERGOODFRUITS freeze dried raspberries to them.
1/2 cup almond flour
1/4 cup maca powder
1/2 cup SUPERGOODFRUITS freeze dried raspberries
pinch of salt
pinch of baking powder
1 tsp vanilla extract
generous squeeze of honey
1/4 cup pistachio nuts
1 egg yolk
60g white chocolate
30g dark chocolate
extra freeze dried raspberries & pistachio nuts for decoration
Start by combining the dry ingredients (almond flour, maca powder, 2/3 of the freeze dried raspberries, baking soda & salt) in a blender until the berries become a powder.
Then add the egg yolk, honey & vanilla extract and blend until the dough comes together.
Add the rest of the freeze dried raspberries & the pistachios.
Blend until you have little chunks of the raspberries & pistachios.
Line a baking tray and then firmly press the dough into a flat shape. Bake the mixture for 15 minutes at 180’c.
Let it cool for 1 hour and then slice it diagonally to form the classic biscotti shape.
Put it back into the oven for another 15 minutes, but this time at 150’c.
Then let them cool.
Melt your white and dark chocolate (separately using bain marie style).
Next dunk / coat the ends of each biscotti in the melted white chocolate.
Then sprinkle with some spare pistachios & freeze dried raspberries.
To finish, drizzle the melted dark chocolate over the top of it all,
Finally – serve and enjoy!