double carob, orange & ginger biscotti.

Dietary: Vegetarian
Total Time: 1 hour 30 minutes
Prep Time: 20 minutes
Cook Time: 60–70 minutes (including second bake)
Makes: 20–24 biscotti

Biscotti:
2 cups spelt flour
3 tbsp The Carob Kitchen Roasted Carob Powder
1 ½ tsp baking powder
¾ cup white sugar
½ cup sliced almonds
3 eggs, lightly whisked
1 tbsp vanilla extract
1 orange, zested

Method:
Preheat the oven to 160°C (bake) and line a large baking tray with parchment paper.
Sift the spelt flour and baking powder into a large mixing bowl, then whisk in the sugar until well combined.
Add the remaining ingredients and use a spatula to mix into a sticky dough.
Turn the dough out onto a lightly floured surface and knead until smooth and dry.
Divide the dough into two even pieces and roll each into a short log of equal size and length.
Gently press each log down with your palms until about 1.5 inches thick.
Bake the biscotti loaves for 40 minutes. Remove from the oven and allow them to cool for about 30 minutes or until completely cool.
Slice the cooled loaves diagonally into individual biscotti pieces.
Arrange the slices back on the baking tray and bake again for 20–30 minutes or until golden and crisp.
Allow the biscotti to cool for 15 minutes, then drizzle with melted carob and finish with freshly grated orange zest.
Serve slightly warm or completely cooled. Store in an airtight container in a cool, dry place for up to 1 week.

Notes & Variations:

• Swap sliced almonds for pistachios or hazelnuts for a flavour twist.

• Add a pinch of cinnamon or cardamom to the dough for a warm spice note.

• Dip one end of each biscotti in melted carob or dark chocolate for extra indulgence.