Walnuts Cranberry & White Chocolate Biscotti
Crunchy & delicious biscotti flavoured with walnuts, cranberries and dipped in white chocolate. They're vegan, dairy-free and egg-free - the perfect lighter festive treat!
Ingredients
- 120g wholemeal spelt flour*
- 65g brown sugar or granulated sugar of choice
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 3 tbsp almond milk or milk of choice
- 2.5 tbsp coconut oil melted
- 65g California walnuts finely chopped
- 20g dried cranberries finely chopped
- Zest of 1 orange
For the topping
- 50g white chocolate melted
- 25g California walnuts finely chopped
- 10g dried cranberries finely chopped
Instructions
- Preheat your oven to 180C/160C fan.
- Mix together the flour, sugar, baking powder, salt and cinnamon in a large mixing bowl.
- Pour in the milk and coconut oil and mix to form a dough.
- Fold in the chopped California Walnuts, cranberries and orange zest, then shape into a 7inch long flat log.
- Bake for 30 minutes, then take out and lower the oven temperature to 160C/140C fan.
- Leave to cool for 15 minutes, then slice into 1.5 cm thick pieces. Carefully place back on the baking tray, then bake for 10 minutes on each side. Leave to cool completely.
- Once cooled, dip half way in melted white chocolate and sprinkle with more chopped California Walnuts and cranberries.
- Place in the fridge for 10 minutes to allow the chocolate to set.
Notes
* You can use plain flour if you can't find spelt flour. I haven't tested this recipe using any other flours, so I can't say for sure whether alternative flours will work.
[1] Food Standards Agency (2002), McCance & Widdowson’s The Composition of Foods, Seventh summary edition. Cambridge: Royal Society of Chemistry
Nutrition
Calories: 199kcalCarbohydrates: 22gProtein: 3gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 93mgPotassium: 65mgFiber: 2gSugar: 12gVitamin A: 4IUVitamin C: 0.2mgCalcium: 44mgIron: 1mg
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