Fat Free Biscotti

Fat Free Biscotti

Makes 20-24

Ingredients

2 medium eggs

100g caster sugar

250g plain flour plus a little extra for dusting

1/2 tsp bicarbonate of soda

Filling ideas

zest of 1 orange

25g toasted hazelnuts, roughly chopped

25g chocolate chips

The last three can be changed for the filling of choice e.g. macadamia and cranberry or any mix of nuts and dried fruit. Swap 50g of the flour for cocoa powder to make chocolate biscotti. For the mocha ones shown here, I used 45g of cocoa powder and 4 tsp of espresso powder and then 50g of roasted and chopped hazelnuts.

1. Heat the oven to Gas 4/ 180C
2. Line a baking sheet with baking parchment
3. whisk the eggs and sugar until light and fluffy
4. sift the flour and bicarb into a bowl and add the zest, nuts and chocolate chips
5. fold into the egg mix to make quite a soft dough
6. tip onto a lightly floured surface and shape into a 25cm sausage then transfer to a baking tray and flatten to a 3cm thickness
7. bake for 30 minutes until golden brown
8. remove from the tray onto a board and reduce the oven to Gas 3/160C
9. cut the log into 1cm thick slices and return to the sheet with the cut side up
10. bake for another 10-15 minutes until crisp

These should last for 3 weeks if stored in an air tight container.

Gluten free flour, such as Doves Farm, works just as well, but can be a little crumbly. I found it was best to slice the 'sausage' straight from the oven before it had the chance to go hard!