Makes approximately 40
Line an oven tray with baking paper
Preheat oven to 180 C
3/4 cup gluten free plain flour
1/4 cup raw cacao powder
1 tsp gluten free baking powder
1/3 cup castor sugar
1 tbl finely chopped cacao nibs
1/2 cup macadamia nuts
2 eggs
Sift flour, cacao and baking powder together. Stir in the sugar, cacao nibs and nuts.
Beat eggs gently and stir into the dry ingredients. Keep working in until the mixture comes together.
Using damp hands, shape the dough into two logs measuring 14cm x 6cm. Place onto the prepared tray leaving space between them. Flatten slightly.
Bake for 20 minutes and remove from oven to cool for 5 - 10 minutes.
Reduce oven temperature to 140 C.
Cut the biscotti logs on a slight angle into 5mm slices. Place back onto the oven tray and bake for a further 20 minutes until the biscotti are dry. Turn over once during cooking time.
Cool on a wire rack and store in an airtight container. (Keeps well for up to 2 weeks)
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