Chocolate & Orange Biscotti

Chocolate & Orange Biscotti


200 grams of almonds
200 grams of sugar
3 tablespoons of homemade vanilla sugar
3 egg yolks
3 egg whites
pinch of salt
50 grams of dried cranberries
60 millilitres of orange juice
Zest of 1 1/2 orange
400 grams of plain flour
1,5 tea-spoon of baking powder
Dark chocolate

Making Chocolate & Orange Biscotti

Before I begin I have to mention that I was not really sure how the biscotti should look and so they are not exactly the shape they should be, that is, not as high in the middle. Anyways, taste wise they are awesome and I’m thinking of dropping the biscotti look altogether, making round cookies and dipping the bottom in melted dark chocolate. Oh yes…

Preheat your oven to 175 degrees Celsius. Take out your almonds, a good knife and a chopping board and chop, chop away until all your almonds are roughly chopped. Measure up your cranberries and grate orange zest over the lot. Squeeze the oranges and save the freshly made orange juice for later.

Take out two bowls, and crack the eggs, separating the egg yolks and the egg whites into two separate bowls. Leave the bowl with the egg whites for last. Add sugar and vanilla sugar to the egg yolks and beat with a mixer, until it becomes slightly creamy. Beat the egg whites stiff (a clean bowl and clean beaters are essential if you want to get a good result) and fold it gently into the creamy batter. Add the rest ingredients to your dough, chopped almonds, zest and all. Measure up your flour and baking powder and sift it in. The dough should not become too dry, but if it is a bit sticky, as mine were, I suggest you add some more flour to get a more manageable dough. You can also flour your baking surface, to get more control over the dough.

Cut the dough into 3 pieces and roll them out into even sausage shapes the length of your baking tray. Flatten them slightly they should have about 2 centimeter in height and about 6 centimeter in width. (If you even out the surface they might look slightly nicer than mine. My biscotti’s got a slightly rough surface since my dough was so wet. Bake the Biscotti on the middle shelf for 30-35 minutes, until golden brown in colour. Take the Biscotti out and onto a chopping board and use a sharp knife to cut them at an angle. Leave them to cool on a baking rack.

When the biscotti’s have cooled down you can dip them in melted chocolate. I bought dark chocolate chips that melt easily in a thick pan or in the microwave (just don’t let the chocolate burn). Dip the cookies in the chocolate and leave them to dry on a sheet of baking paper. (If you dip the biscotti in chocolate they should be kept in the fridge).

Tip: Replace cranberries and almonds with dried apricots and hazelnuts. The cookies also make for a great present, just add them to a pretty jar with a bow and a nice label.

Enjoy with a cup of coffee or tea …


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