Almond & Paw Paw Biscotti

• 1 1/2 cups whole-meal four
• 1/4 cup firmly packed brown sugar
• 1 tsp baking powder
• 2 medium eggs, lightly beaten
• 1/4 cup low-fat milk
• 25g organic butter
• 2 tbsp honey
• 1/2 tsp almond extract
• 1/2 cup chopped dried paw paw
• 1/4 cup coarsely chopped almonds

Method:

Preheat oven to 180 degress celcius.

In a large bowl combine flour, brown sugar & baking powder. Whisk eggs to blend and add milk, canola oil, honey and almond extract. Stir with a wooden spoon until the dough just begins to come together. Add the chopped mango and almonds. With floured hands, mix until dough is well blended.

Place dough on a long sheet of plastic wrap and shape by hand into a flattened log 30cm long, 7cm wide and about 2cm high.

Lift the plastic wrap to invert the dough onto a non stick baking sheet. Bake until lightly browned, 25 to 30 minutes. Transfer to another baking sheet to cool for 10 minutes. Leave the oven set at 180 degrees celcius.

Place the cooled log on a cutting board. With a serrated knife, cut crosswise on the diagonal into slices between 1/2 - 1cm wide. Arrange slices, cut side down, on the baking sheet. Return to the oven and bake until crisp, 15 to 20 minutes.

Transfer to a wire rack and let cool completely. Store in an airtight container.