An easy recipe for delicious Chocolate, Orange and Almond Biscotti. These biscotti are double baked so they have the perfect snap. They make a great gift for foodie lovers or just simply bake for your own little treat.
A classic with a zesty twist
I had forgotten about the simple pleasure of dunking crunchy biscotti in coffee. I’ve decided they are the most dunkable biscuit. Ginger nuts come close but can require fine timing.
Anyway I’ve whipped up a quick batch of classic almond and chocolate chip biscotti. They’re flavoured with orange zest and dipped in dark chocolate to make them that little bit more special.
Leave a comment and let me know how you get on making this Chocolate, Orange and Almond Biscotti. I would love to see your creations over on instagram!
more sweet treats to try
Spiced Apple Frangipane Tart
Moist Chocolate Raspberry Cake
vegan chocolate mousse
vegan sticky toffee pudding
plum and blackberry crisp
Chocolate, Orange & Almond Biscotti
Ingredients
For the biscotti:
- 300 g plain flour
- 150 g light brown sugar 1.5 tsp baking powder
- 2 large eggs beaten
- 50 g dark chocolate chips
- 50 g almonds roughly chopped
- 2 tsp vanilla extract
- 1/2 tsp cinnamon Finely grated zest of 1 and 1/2 oranges
To decorate:
- 100 g dark chocolate chips melted
- Small handful almonds finely chopped
- Finely grated zest of 1/2 an orange
Instructions
- Pre heat the oven to 180C/ fan 160C/ gas 4. Line a baking sheet with baking parchment.
- In a large bowl, mix the flour, sugar and baking powder. Stir in the eggs then use your hands to bring the mixture together. Add the chocolate chips, almonds, vanilla, cinnamon and zest and gently knead for a minute to form a firm dough.
- Tip out the dough onto a lightly floured work surface. Divide the dough in half and form each piece into a log shape, about 20cm long and 5 cm wide. Place on the baking tray and bake for 25 minutes. Remove from the oven (the dough will still look pale at this point). Reduce the oven temperate to 160C/ fan 140C.
- Cool for 10 minutes on the tray then transfer to a chopping board and slice the logs, diagonally, into 2cm thick slices.
- Return the biscotti to the baking tray, cut side down, and bake for 15 minutes. Turn the tray over and bake for a further 15 minutes until dry all the through to the centre.
- Remove from the oven and place on a wire rack to cool.
- Melt the dark chocolate in the microwave. Dip half the biscotti into the melted chocolate and sprinkle over the almonds and zest. Set aside to cool before eating.
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