27 Apr 2014
These biscotti are a small, crunchy almost savoury biscuit perfect with an afternoon cuppa, although they go pretty well with a nice cold glass of rosé too! I've been hooked on biscotti since we went to Rome last Autumn and haven't stopped baking them since, these are my favourite so far ...
Dark chocolate & orange biscotti
Makes 15-20 biscuits
150g ground almond
350g plain flour
150g caster sugar
10g baking powder
1/2 teaspoon of vanilla essence or seeds from 1/2 fresh vanilla pod
3 egg yolks
Zest of 2 oranges
100g dark choc chips or roughly chopped chunks
In a large bowl combine the flour, ground almond, sugar and baking powder. In a smaller bowl whisk the eggs, egg yolks and vanilla seeds then pour the liquid into the large bowl of dry ingredients. Work the ingredients together first with a palette knife or similar and then with your hands to form a smooth dough. If the dough feels too dry to come together add a little splash of milk, if it's too wet tip onto a well floured work surface and form into a ball adding a little extra flour if needed.
Line a large baking tray with baking paper and place the ball of dough into the middle, form the dough into a long loaf shape using flour on your hands if needed. If you make a short, fat loaf your biscotti will be shaped like the ones pictured above, if you want a long and thin shaped biscotti like these then form a longer, flatter loaf.
Bake the loaf for 20 to 25 minutes at 180°C until firm to touch and cooked through then allow to cool. Once cooled slice thinly at an angle and place the slices back onto the lined baking tray, you may now need a second tray.
Bake the biscotti slices at a lower temperature of 160°C for about 15 minutes until lightly toasted and dried out.
The biscotti will keep for up to several weeks if stored in a good airtight container, if you can resist eating them sooner! Enjoy x