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.
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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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