Our 5-year-old had some fancy biscotti at a cafe this week and asked me to make some. Always up for a baking challenge, I duly produced these. Easy to overbake biscotti, so keep an eye on it.

Makes 12-14 sticks
1/2 c spelt flour
1/2 c buckwheat flour
1/3 c coconut sugar
3 tbsp cocoa powder
1/2 tsp baking powder
pinch salt
2 eggs
1/2 tsp vanilla extract
For dipping: 50g chocolate, 50g white chocolate

Preheat oven to 190C. Line a baking sheet with baking paper.
In a bowl mix the flours, sugar, cocoa, baking powder and salt. In another bowl whisk the eggs with the vanilla. Mix the egg mixture into the dry ingredients and form a dough. Roll out on a lightly floured surface to a rectangle approx 20x15cm.
Bake for 15-20 min until firm to touch. Remove from the oven and let cool for 10 minutes. Cut into finger shapes, place back on the baking sheet and bake for a further 10 min on each side.
Once completely cool you can dip in your chocolate of choice: dark, milk or white.
The finger shapes are easy for little kids to eat. In future I think I would prefer to do the first bake in the more traditional log shape, then cut the biscotti thinner.