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Cover: Loco for cocoa

13Jun 12

Almond and Chocolate Orange Biscotti

Almond and Chocolate Orange BiscottiAlmond and Chocolate Orange Biscotti – Italian style biscuits that are wonderful accompanied by a rich roast cappuccino. It’s the perfect complement to round off your Italian meal. (Try this pancetta and pea gemelli recipe.)

Ingredients:

  • 200g good quality dark chocolate, broken into pieces
  • 200g self-raising flour
  • 25g unsalted butter, softened
  • 110g light muscavado sugar
  • 1½ tsp baking powder
  • 55g polenta, or ground semolina
  • The zest of 1 orange
  • 1 tbsp orange liqueur (or swap for 1 tsp vanilla essence)
  • 1 egg
  • 110g almonds
  • A little icing sugar to dust

Preparation Guidelines:

  1. Preheat the oven to 160ºC, and grease a baking tray with a little butter.
  2. Put the almonds in a plastic sandwich bag, or wrap them loosely in clingfilm, and place them on a wooden board.  Using a rolling pin, bash them gently to break them into rough pieces.
  3. Melt the chocolate and the butter slowly in a saucepan, stirring them together.
  4. Take a large mixing bowl and sift in the flour and baking powder.  Mix in the sugar, polenta, egg, orange zest, orange liqueur, and finally the almonds.  Work in the butter and chocolate mixture and form a biscuit dough.  The dough should be a good consistency, but if it is a little moist, sift over an extra little bit of flour; and if it is a little dry, add another splash of orange liqueur, or a tiny bit of water.
  5. Lightly dust a clean work surface with flour and divide the dough into 2 halves.  Create a log shape out of each half, about 25cm long.  Lay out each sausage of dough on the baking tray, flattening them with your palms to about 1.2cm high.  Bake for 25 mins in the oven, or until the dough rises and feels firm to the touch.
  6. Set the partly baked biscotti to one side to cool.  On a wooden board, slice each log diagonally into 10 biscuits (about 1.5cm thick) and place them back onto the tray, leaving a little space between each one.  Return the tray to the oven for about 10 more mins, crisping up the biscotti.  Remove them and once cool, dust over with the icing sugar.

Time: 20 mins preparation time, 35-40 mins cooking time

Cocoa Treats: 20

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One comment

  1. I think I’ll have a go at making these with walnuts…

    Reply

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