Cacao Nib and Honey Biscotti

V // DF

T

hese twice cooked crunchy treats are super low fat yet super tasty. The possibilities are endless when it comes to flavour combinations, but I find keeping it simple works best.
I’ve also been racking my brain on how I can use a kilo of cacao nibs and huzzah! I might have nailed it, although i’m going to need a considerable amount of biscotti to use them up… well i guess I can live with that.

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C

acao Nib and Honey Biscotti
Makes 16-20 slices
Prep time | 10 minutes, cook time 30 minutes plus 10 extra for the second bake

I

ngredients
2 cups of plain flour
⅓ cup caster sugar
½ cup of ground almonds
1 whole egg plus 2 egg whites
3 tablespoons of cacao nibs
½ teaspoon baking powder
½ teaspoon bi carb soda
1 tablespoon of honey, plus a little extra for a drizzling

 

M

ethod
Add flour, sugar, bi carb, baking powder, cacao nibs and almonds in a bowl, mix to combine.
Add the honey and eggs and mix well until all combined.
The mix should come together to a soft dough. If you need a little more flour add a sprinkle at a time.

Split mix in two and shape into logs. I put a little extra flour over my hands and on the outside of the dough. I find it easier to shape that way.
The logs should be about 6 inches long and about 2-3 inches wide. Pop straight onto a baking paper lined tray. Don’t worry if they start to slump, the mix is wet and will spread a little. Drizzle with a little extra honey.

Put straight into a preheated 180°C oven and bake for 30 minutes.
Take logs out of oven and allow to cool for a minutes or two. Take off tray and slice diagonally into roughly half inch thick slices.
Place the slices back onto the tray and bake for a further 5 minutes on each side.
Cool and enjoy.

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These are a low fat sweet treat and are perfect with an afternoon coffee.
Stored in an airtight container these should retain a crunch and will last up to 4 weeks – as if you’re going to be able to resist them that long!

If you struggle to find cacao nibs, then a great if naughtier alternative would be chocolate chips. Or you could experiment with other flavour combinations, such as;
Orange and Lemon | add the zest of 1 orange and one lemon plus a little squeeze of lemon juice.
Hazelnut | Add 3 tablespoons of crushed roasted hazelnuts.
Pistachio and Cranberry | Add 2 tablespoons of crushed pistachios and 1 tablespoon of dry cranberries.
Lemon and Poppyseed  | Add 3 tablespoons of poppyseed and the zest of 1 lemon.

Enjoy!

Janine

 

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