Almond & Fig Biscotti
Ingredients
  • 100grams almondschopped
  • 200grams wholemeal flour (or gluten free flour)
  • 50grams maple sugar
  • 150grams demerera sugar (light brown cane sugar)
  • 1teaspoon baking powder
  • 1pinch salt
  • 2 eggs
  • 2tablespoons Almond Oil (Sweet)
  • 3drops orange essential oilor Tangerine essential oil
  • 100grams dried figschopped
Instructions
  1. Preheat oven to 180 °C. Line a baking sheet with baking paper.
  2. In a bowl, mix the dry ingredients together.
  3. In another bowl, lightly beat the eggs with the Sweet Almond oil and the essential oil.
  4. Fold the dry ingredients into the egg mixture and combine to form a sticky, but firm dough. Do not over mix.
  5. On a floured surface shape the dough into two large logs and place them on the baking tray.
  6. Bake for 15 to 20 minutes until a knife inserted in the centre comes out clean.
  7. Cool for 5 minutes before cutting the logs diagonally into slices.
  8. Arrange the slices on the baking sheet and return to oven for 20 minutes.
  9. Let cool before storing in an airtight container. Makes 24.
Recipe Notes

Tip: Coat your knife with some Sweet Almond Oil before cutting the figs so they don’t stick.