- 2/3 cup white wine
- 1/3 cup raisins
- 1 1/2 cup almond flour 170 grams
- 1/3 cup coconut flakes 25 grams
- 2 cups white flour 300 gram
- 1/2 cup demarara sugar 98 gram
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup canola oil 100 gram
- 1/4 cup sugared orange peel cubed
- 1/3 cup almonds
- 1/3 cup cranberries
- 1/3 cup chocolate chips
- Place wine and raisins in a bowl to soak for 10 minutes. This plumps the raisins up so they don’t shrivel and dry out while baking.
- In a bowl, combine almond four, ground coconut, flour, sugar, salt, and cinnamon.
- Add in oil and mix to combine.
- Remove the raisins from the wine and slowly add in the wine. (pour in about 3/4 of the wine and mix. if the dough is soft and ready you may not need to add it all(although I did). Mix until a soft dough forms.
- Add in the raisins, cranberries, almonds, orange peel, and chocolate chips. Mix.
- Preheat oven to 220 celsius. Gather the dough into a ball and place it on a piece of parchment paper on a baking sheet. Shape the dough into a long rectangle- keep it thick, about 24 cm x 18 cm.
- Using a sharp knife, cut the rectangle into about 12-16 slices. If you want smaller square-sized biscotti you can then cut each cookie into half. Slightly separate the biscotti and touch up any rough edges. Sprinkle the tops lightly with demarara sugar.
- Bake for 10 minutes on the lower oven shelf, then switch to the middle shelf to continue baking for another 5-10 minutes(depending on your oven, mine took a total of 12 min). When the cookies look SLIGHTLY burnt, and the raisins DO look burnt, they're ready! Don't worry, the inside will stay nice and soft. Eat these with coffee, as snacks, or tie up with string and give as gifts!