Easter spiced biscotti



Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


• 2 tbsp ground flax seed flour
• 2 cups all-purpose white flour or self-rising flour
• 3⁄4 cup caster sugar (or coconut sugar for unrefined sugar version)
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp ginger
• 1⁄2 tsp cardamom (optional)
• 1/4 tep all-spice
• 1⁄2 tsp fine sea salt
• zest 1 large (unwaxed) orange
• 3⁄4 cup toasted cashews from Gaby’s earth foods or almonds, chopped roughly
• Some dried raisins or ginger pieces
• 1⁄4 cup + 1 tbsp soy or almond milk
• 1⁄4 cup coconut oil or vegan butter, melted
• 1⁄4 cup Amaretto liqueur (or more plant milk for an alcohol-free version sub with a shot of
• 11⁄2 tsp vanilla extract
• Melted chocolate vegan chocolate
• Sprinkled to decorate


  1. Melt coconut oil / vegan butter gently over very low heat, preheat the oven to 170 degrees Celsius, and line a baking tray with a piece of baking paper.
  2. Mix flour, sugar, baking powder, spices, salt, orange zest, chopped nuts, and dried fruit in a large mixing bowl.
  3. Combine all the wet ingredients: Add the wet ingredients to the dry ingredients and bring the dough together gently The dough should be not too dry or too sticky. If it’s too dry,
    add a touch more (1 tsp to begin with) plant milk or a touch more flour, if it’s too wet.
  4. Divide the dough in half and roll each half into a long, thick log on a lightly floured surface. Press it down slightly. 
  5. Transfer the logs onto a large baking tray and flatten it into a 3-4 cm in diameter and 25 cm
    long log.
  6. Place in the hot oven for about 30-35 minutes, until the log’s surface is firm and lightly
  7. Let the logs cool down for 15-20 minutes before cutting them. Cut it into 1-1 1⁄2 cm slices with a sharp bread knife, be very gentle. 
  8. Place the slices on a baking tray cut side down and return them to the oven for the second bake. Bake for about 20-25 minutes, at 160 degrees Celsius until your biscotti achieves the desired crispness & colour.
    8. Once cool, dip the biscotti in the melted chocolate, and sprinkles, and let them air dry. Keep them in an air-tight container for 3-4 weeks or freeze them.