Chocolate, orange and almond biscotti recipe
Beautifully crunchy and ideal for dunking in coffee, these chocolate, orange and almond biscotti are a tasty twist on the original Italian biscuit.
See method- Serves 10
- 30 mins to prepare and 1hr to cook
- 272 calories / serving
Ingredients
- 100g (3 1/2oz) unblanched shelled almonds
- 100g (3 1/2oz) 70% cocoa powder chocolate, chopped into small chunks
- 200g (7oz) plain flour, plus extra for dusting
- 1 tsp baking powder
- 150g golden caster sugar
- 2 large free-range eggs
- finely grated zest of 1 large orange
- 1 tsp vanilla extract
Each serving contains
- Energy
- 1145kJ 272.0kcal
- Fat
- 12g
- Saturates
- 3g
- Salt
- 0.2g
- Sugars
- 20g
of the Reference intake
Carbohydrate 37.1gProtein 6.6gFibre 3.0g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Line a large baking trays with a sheet of nonstick baking paper. Spread the almonds on a baking sheet and roast in the oven for 10 minutes, until lightly golden. Remove and cool. Sift the flour, baking powder and a good pinch of salt into a mixing bowl and stir in the sugar, chocolate and whole cooled almonds. In a separate bowl or jug, lightly beat the eggs and egg yolks with the orange zest and vanillaextract.
- Make a well in the centre of the dry ingredients and stir in the eggmixture until it comes together into a soft dough. If it is slightly sticky, knead in a little more flour, but don’t let it become stiff and dry. Turn out onto a lightly floured work surface and knead briefly until smooth.
- Roll the dough into a long sausage, about 4-5cm wide. Lay on the baking sheet and bake for 25-30 minutes, until lightly golden and cooked. A skewer inserted into the centre should come away clean. Remove from the oven and cool for at least 10 minutes.
- Lower the oven temperature to gas 2, 150°C, fan 130°C. Using a sharp, serrated knife, cut each log slightly on the diagonal into approximately 1.5cm thick slices. Place the biscotti, side by side, cut faces down, on the baking sheets and bake for another 20 minutes, turning halfway through, until the biscotti feel slightly firm and dry when pressed. Transfer to a wire rack and leave to cool completely. Store in an air tight container for up to 2 weeks.
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