These chocolate biscotti have a coffee-tinged flavour - perfect with coffee!

1 1/2 c ground almonds

2 tbsp arrowroot or cornflour

3 tbsp cacao powder

1/4 tsp sea salt

1/4 tsp baking soda

1 tsp vanilla extract

1/3 c brown rice syrup or maple syrup

Preheat oven to 180C. Line a baking sheet with baking paper.

Mix all the dry ingredients in a bowl. Stir in vanilla and rice syrup until a firm dough forms.

Divide the dough into 2 equal portions. Shape each one into a log about 10cm long, 5cm high and 4cm wide.

Place on the baking sheet and bake for 20 min until dried. Leave to cool completely on baking sheet (at least an hour).

Preheat oven to 150C. Using a serrated knife, slice each log diagonally into 1cm wide pieces. Place slices face down on the baking sheet and bake for 20-25 min until dried and crisp.

Remove from oven, cool for a few minutes then transfer to a wire rack to cool completely.