Preperation:

Soak the flaxseed. Add 2 tbsp of flaxseed to a bowl and 6 tbsp of cold water. Let the mixture sit for 10 minutes.

Preheated the oven to 130°C/55°F.

Cut the raw marzipan into small cubes. Leave each piece on the chopping board with a little space between them. Take a sieve and sift flour over all the pieces. Then, we can put them all in a bowl for later. 

Put the almonds in the oven at 130°C/55°F for 10 minutes to roast. Check from time to time if they taste crunchy. After roasting, chop them roughly with a knife.

Prepare the orange zest. Take the organic orange, wash it under hot water and rub it dry with a kitchen towel. Grate the outer skin with a fine grater. Set aside.

Preparing the Dough:

Take a large bowl and ad flour, cornstarch, sugar, baking powder, salt, and coriander – mix well with your hands.

Add all the wet ingredients, orange zest, soaked flaxseed, apple sauce, and melted coconut fat.

Knead until all the ingredients are well combined. Form a ball of dough and put it in the fridge for 30 minutes to rest.

Preheat the oven to 180°C/350°F.

Cut the ball of dough into two equal parts. Use your hands to form two rectangular patties, about 10 mm/0.4 inch thick.
Fill the dough with the almonds and marzipan. Press the long sides of the dough together and seal them. Form a long roll. Using your hands, carefully press the filling further into the dough, making the roll flatter and longer.

Baking:

Bake the two filled rolls in the oven for 20-25 minutes.

Take the tray out and leave the rolls to cool, but not longer than 10 minutes.
Use a sharp serrated knife to cut the roll into 15 mm/0.6 inch slices.
Place the slices on our baking tray and bake the cookies for 10 minutes in the second baking cycle.

Turn all the almond biscotti and bake again for 10 minutes.
Take the tray out of the oven and leave the cookies to cool before tasting.