Chocolate & orange biscotti
- Total Time
These sweet and crunchy biscotti go brilliantly with hot drinks
Plain White Flour200 g
Baking powder1 teaspoons, level
Caster Sugar90 g
Egg, whole, raw2 medium, raw
Orange(s)1 zest(s) of 1
Almonds75 g, toasted and roughly chopped
Dark Chocolate50 g
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Line 2 baking sheets with baking paper. Sift the flour and baking powder into a bowl. Add the caster sugar.
- In a jug, whisk the eggs with the orange zest. Make a well in the centre of the dry ingredients and pour in the egg mixture. Mix until you have a soft dough, then fold in the almonds and chocolate chips.
- Tip the dough onto a lightly floured surface and shape into 2 x 25cm sausages. Transfer to the prepared baking sheets, leaving room for them to spread as they cook. Bake for 25-30 minutes.
- Remove from the oven and let cool slightly. Turn the temperature down to 160°C, fan 140°C, gas mark 3. Using a serrated knife, cut the biscotti into 22 x 1cm-thick slices. Arrange side by side, cut-side down, on the baking sheets. Bake for 10 minutes, until crisp and just beginning to turn golden, then turn and bake for another 5 minutes. Transfer to a wire rack to cool.