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Now, who doesn’t like Biscotti? Plural for biscotto, originating from the Latin biscotus, meaning “twice cooked”, this Italian delight has made its way around the world and we love it. Its unique oblong shape makes it absolutely perfect to dip into your favourite warm beverage.

It is said that the original biscotti was made with pine nuts rather than almonds, but since then, almond biscotti has become a definite favourite worldwide and we can find countless variations of this little portion of pleasure to please anyone’s palette.

Our featured chef Fivos has made a healthy, more nutritious variation of biscotti especially for our Preferably Pure followers! Replacing processed flours and sugars, this recipe is ideal for clean eaters who avoid using processed ingredients.

This is what Fivos has to say about biscotti: “Known as Crispy and nutritious, these biscotti can serve as a great snack in the morning or afternoon. My favourite flavour is anise. Dip the biscotti of your preferred flavour in your coffee or tea and enjoy”.


Written by Fivos

 Servings: About 25 biscotti

150 grams of rye flour
150 grams of polenta
120 grams oats
100 grams of stevia powder
2 teaspoons of baking powder
½ teaspoon of cinnamon
50 grams of sunflower oil
1,5 teaspoon of vanilla extract
130 grams of orange juice, preferably squeezed at home

Optional Ingredients
1,5 teaspoon of crushed anise
150 grams of chopped almonds or nuts of your choice
1 tablespoon of cocoa


1.Preheat the oven to 170-175 degrees Celsius.
2.Line a flat pan with baking sheet.
3.In a medium bowl, whisk together all the ingredients, except the orange juice.
4.Add gradually the orange juice until a dough is formed.
5.Add some rye flour on your working area and form the dough into a ball. Divide the dough in half.
6.On the baking sheet, form the dough into logs.
7.Bake for 40 minutes, until the dough is firm and golden around the edges.
8.Remove the pan from the oven and let the logs cool completely.
9.Place the logs on a cutting surface, and slice them diagonally into strips of 1.5 centimetres thick.
10.Place the strips back into the pan, cut side down, and cook for about 20-25 minutes, depending on how crispy you like the biscotti.
11.Take the biscotti out of the oven and let them cool completely before serving.





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