Well here we are for Day 9 of my Christmas Countdown. Today’s recipe is a Chocolate, Orange & Almond Biscotti, just the treat to have with a coffee or anytime snack.
Might pay to do a bit of dunking first as these biscotti are super crunchy, and I don’t want to be responsible for broken teeth at this time of year.
CHOCOLATE, ORANGE & ALMOND BISCOTTI
Recipe by Donna Hay Magazine
1 c (150g) plain flour, sifted, plus extra for dusting
1 tsp baking powder, sifted
2 tbsp cocoa, sifted
½ tsp cinnamon
⅓ c (75g) caster sugar
½ c (80g) natural almonds
⅓ c (55g) mixed peel
1 tsp vanilla extract
1 tbsp finely grated orange rind
200g dark chocolate, chopped
1 tbsp vegetable oil
Preheat oven to 160°C. Place the flour, baking powder, cocoa, cinnamon, sugar, almonds and mixed peel in a bowl and stir to combine. Make a well in the centre, add the eggs, vanilla and orange rind, and stir until a dough forms. Turn out onto a well-floured surface and knead to combine. Shape into an 18 cm log and place on a lightly greased baking tray lined with non-stick baking paper. Bake for 25 – 30 mins, or until cooked when tested with a skewer. Allow to cool completely before slicing into 4mm thick slices.
Lay the slices on the baking tray with baking paper and return to the oven. Bake for 12 – 15 mins, or until crisp and golden. Remove from the oven and allow to cool completely.
Place the dark chocolate and vegetable oil in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until melted and smooth.
Dip the biscotti halfway into the chocolate and place on trays lined with non-stick baking paper. Refrigerate for 15 – 20 mins or until set. Keep refrigerated until ready to serve.
All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2018