Life rule: cookies solve everything.
Especially when they’re dipped in dark chocolate and dunked in a big mug of tea or coffee…. can you really ever go wrong with cookies + chocolate + caffeine? Also, I definitely did not walk by the plate with golden, crunchy, chocolate-drizzled deliciousness at 8am this morning and devour my sixth one in the past 24 hours… it’s just some kind of magical chemical reaction between cookies and my hand, right?! Biscotti science.
After a super fun trip to London (shooting recipe vids from the book!) over the weekend, going back to school and the metric ton of homework that comes along with it didn’t exactly make me the happiest I’ve ever been… my solution? Spending far too long trying to face-swap with my cat on Snapchat, going for a nice long run with Adele on repeat and baking these crunchy, twice-baked almond biscotti with a hint of orange. Life = much, much better.
Enjoy! Feel free to leave out the orange zest too if you’re not a big fan of the chocolate/orange combo, or leave off the dark chocolate – it’s up to you! They’re also amazing dipped in hot chocolate!
- 2 cups (200g) ground almonds
- 2 tbsp arrowroot
- 1 tbsp coconut flour
- pinch salt
- 1/2 tsp baking soda
- zest of half an unwaxed orange
- 1 tsp vanilla extract
- 1/3 cup maple syrup
- around 100g high-quality dark chocolate, melted
- Preheat the oven to 180C/350F and line a baking sheet with parchment paper.
- Combine all the ingredients except the dark chocolate in a large bowl and mix well to combine.
- Using wet hands, form the dough into a thin, wide log (about 3 inches by 8 inches) on the parchment paper. Bake for 20 minutes, then remove from the oven and leave to cool for about 20 minutes.
- Once cooled down a little, cut the two logs at an angle into 1-inch thick slices. Arrange these slices face-down on the baking tray, then bake for another 15-20 minutes, until golden and becoming nice and crunchy.
- Let them cool completely, then drizzle with or dip the ends into dark chocolate. Enjoy with a cup of tea!