november recipe.

Chocolate, Orange and Almond Biscotti.

Note: Biscotti can be stored in the freezer in an airtight container for up to one month and enjoyed as soon as defrosted. The biscotti will be hard and crispy even after being frozen - and is perfect dunked in coffee!

You will need:

250 g flour

100 g ground oatmeal

1 teaspoon baking powder

1/2 teaspoon finely ground sea salt

6 tablespoons butter, softened

100 g granulated sugar

75 g brown sugar

2 large organic eggs

zest of one large orange

75 g almonds – roughly chopped

150 g milk chocolate bar – cut into chunks


Mix together flour, baking powder, salt in a bowl and set aside.

In another bowl with an electric mixer cream together both sugars until fluffy.

Add eggs, butter and orange zest.

Stir dry ingredients into wet ingredients and mix until just combined.

Add chocolate chunks and almonds to dough and mix well.

Flour hands and a work surface, and shape dough into a loaf (about 10 cm wide and 25-30 cm long).

Place dough on a cookie sheet.

Bake in 165 degree oven for 20 minutes.

Remove loaf from pan and reduce oven temperature to 150 degrees.

Cool loaf for 15 minutes.

Cut loaf on the diagonal into slices. This is a rustic biscotti so be sure to cut slices thick to avoid slices from crumbling.

Return biscotti pieces cut side down onto cookie sheet.

Bake slices at 150 degrees for approximately 30 minutes or until dry and firm.

Biscotti will harden and become crispy as they cool.

Makes 1 dozen biscotti.

Food and styling: Tara Ballantyne

Photography: Birgit Fauske

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