Dry roast the walnuts on a pan over a low heat until they start to smell nutty and crisp up a bit, then chop them.
Combine the flour, ground almonds, baking powder, chopped walnuts, allspice, sea salt and orange zest in a mixing bowl. Add the coconut oil or vegan butter and mix in with your fingertips. Add the maple syrup and orange juice and mix in, then drizzle in enough rice or nut milk to form a sticky dough.
Transfer the dough to the baking sheet and shape it into a flattish log, about 4 to 5 inches wide by 14 inches long.
Bake for 25 minutes, then remove from the oven and reduce oven temperature to 250°. Gently cut into 1-inch "fingers" and turn the pieces on their sides, then return to the oven for 25 to 30 minutes. Test to make sure they've crisped up before removing from the oven.
When I make them, they don't usually last for more than a few hours, but they will store in an airtight container for up to 2 weeks!
- For a gluten-free version, use amaranth and rice or corn flour. This will give a crumblier texture to the biscotti.
- Other nuts can be used such as pecans, hazelnuts, almonds, pistachios, cashews or Brazil nuts.
- In place of orange zest, other flavorings can be used such as vanilla, almond extract or a splash of a flavored liqueur such as Cointreau (the alcohol content will cook off).
- You can add 1/4 cup goji berries or dried cranberries for a nice variation. I like to soak the berries in the 2 tablespoons of orange juice for at least 30 minutes before adding.