Ingredients

• 2 Tbsp Golden Flaxseed Meal
• 1/2 cup Water
• 1-1/4 cups Unbleached White All-Purpose Flour
• 1 cup Whole Wheat Pastry Flour or Organic Whole Wheat Pastry Flour
• 1 cup Evaporated Cane Sugar *
• 1/2 cup Slivered Almonds
• 1 Tbsp Whole Anise Seed
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Sea Salt
• 1/2 tsp Ground Cinnamon
• 1/2 tsp Vanilla Extract
• 2 Tbsp Orange Juice
• 1/2 tsp Orange's Zest
• 10 to 12 oz Dark Chocolate chopped
• 1 Tbsp Vegetable Oil

Instructions

1. Preheat oven to 375°F and oil a baking sheet or line with parchment paper.
2. In a small bowl, combine flaxseed meal and water and let sit 5 minutes.
3. Combine flours, evaporated cane juice, almonds, anise, baking powder, baking soda, salt and cinnamon. Add flaxseed meal mixture, vanilla, orange juice and orange zest and knead until moistened. This is a very thick dough.
4. Gather dough together on the baking sheet and shape into a 12 x 3 inch log. Bake until firm and golden-brown, about 30 - 35 minutes. Let cool at least 30 minutes.
5. Reduce oven to 250°F. Transfer the loaf to a cutting board and slice crosswise into 1/4-inch slices using a serrated knife. Place slices, cut side down, onto a clean baking sheet. Bake 15 minutes then flip each slice over and bake until lightly golden, about 15 minutes. Let cool completely.
6. Melt the chocolate and oil over a double-boiler or over very low heat until smooth. Remove chocolate from heat and dip half of each biscotti in chocolate. Let the extra chocolate drip off the biscotti and then lay on waxed or parchment paper until set.
   
   
   
   Makes 1-1/2 dozen.