chocolate, orange and almond biscotti

  • 1 cup (150g) plain flour, sifted, plus extra for dusting
  • 1 teaspoon baking powder, sifted 
  • 2 tablespoons cocoa, sifted 
  • ½ teaspoon cinnamon 
  • ⅓ cup (75g) caster sugar 
  • ½ cup (80g) natural almonds 
  •  ⅓ cup (55g) mixed peel 
  • 2 eggs 
  • 1 teaspoon vanilla extract 
  • 1 tablespoon finely grated orange rind 
  • 200g dark chocolate, chopped 
  • 1 tablespoon vegetable oil
  1. 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 18cm log and place on a lightly greased baking tray lined with non-stick baking paper. Bake for 25–30 minutes or until cooked when tested with a skewer. Allow to cool completely before slicing into 4mm-thick slices. 
  2. Return to the tray and bake for 12–15 minutes or until crisp and golden. Allow to cool completely. Place dark chocolate and vegetable oil in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until melted and smooth. 
  3. Pour the chocolate mixture into a narrow glass to make dipping your biscotti easier. Dip the biscotti halfway into the chocolate and place on trays lined with non-stick baking paper. Refrigerate for 15–20 minutes or until set. Keep refrigerated until ready to serve. Makes 35.
Reader ratings (3.36) 321251
Kristina Silby

Great flavour and worked perfectly even melting the chocolate which I always find tricky.

donna hay team

Hi Amal,  mixed peel is available in the flour and nut aisle at the supermarket. It is sold in a bag and is a mixture of candied lemon and orange rind. Whereas rind is fresh peel from the fruit. The DH team

Amal Suliman

I prepared myself to make this biscuit since two weeks but I didn’t understand the difference between rind and peel





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