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Double chocolate & orange biscotti New-recipe-icon

Bake our crunchy biscotti as a gift or enjoy them with a cup of coffee. Chocolate and orange is a match made in heaven and they're fab dipped in hot cocoa

  • Prep: 15 mins
    Cook: 1 hrs
    plus cooling
  • Makes 8-10
  • Easy
  • Makes 8-10
  • Easy
  • Calories 171
  • Carbohydrates 21
  • Saturated Fat 2
  • Sugar 11
  • Protein 4
  • Fat 7
  • Fibre 2
  • Salt 0.2

Nutrition per serving

  • Calories 171
  • Carbohydrates 21
  • Saturated Fat 2
  • Sugar 11
  • Protein 4
  • Fat 7
  • Fibre 2
  • Salt 0.2

Ingredients

  • 110g self-raising flour
  • 1 tbsp cocoa powder
  • 60g ground almonds
  • 75g golden caster sugar
  • 50g dark chocolate chips
  • 40g candied peel
  • 1 large orange, zested
  • 1 large egg and one egg yolk, beaten
  • 1 tsp vanilla extract
  • ¼ whole nutmeg, grated

Method

  1. Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa, ground almonds, sugar, chocolate chips, candied peel, orange zest and a pinch of salt into a large bowl, and mix well. Make a well in the centre, then add the egg and vanilla essence. Use your hands to bring the mix together, kneading it firmly.

  2. Shape the biscotti dough into a log approximately 15cm x 5cm x 2.5cm deep. Transfer to a baking tray lined with baking parchment, then bake for 30 mins until firm to the touch (the log will split and crack a little on the top).

  3. Remove from the oven and cool for at least 10 mins. Use a sharp serrated knife to cut the log into slices 1-1.5cm thick.

  4. Put the biscotti back on the baking tray and reduce oven to 150C/130C fan/ gas 2. Bake for 30 mins or until the biscotti are completely hard to touch. Cool completely, then wrap in baking parchment or store in an airtight container.

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