Orange and Almond Biscotti with Chocolate and Pistachio
Biscotti translates to 'twice baked' and used to be taken on long journeys by Roman Soldiers and travellers. Nowadays we're used to dunking them in coffee and wine!
- 100g almonds (whole, unblanched)
- 75g pistachios (whole)
- 200g plain flour
- Pinch of salt
- 150g caster sugar
- 1 tsp baking powder
- 50g dark chocolate chips
- 2 large eggs
- Zest of 1 orange
- 1 tsp vanilla extract
- Preheat the oven to 180 C (fan)
- On a baking tray, spread out the almonds and pistachios and toast them for 10 minutes, then leave to cool.
- In a large bowl, mix the flour, salt, sugar, baking powder and chocolate chips together, then mix in the cooled toasted nuts.
- In a separate bowl, whisk the eggs with the orange zest and vanilla.
- Make a well in the dry ingredients, and pour in the egg mixture. Use a spatula to bring it together to form a dough, then get your hands in and knead gently until it all comes together.
- If it's a little sticky use some extra flour to stop it sticking to your worktop.
- Form the dough into a log, approximately 7-8cm wide. If you want smaller biscotti, make the log thinner and longer.
- Place the log onto a lined baking tray, and bake for 25-30 minutes until baked and risen.
- Leave to cool fully before cutting. If you cut while it is really warm, the chocolate will be melted still and it could ruin the end look of the biscotti.
- Cut into biscuits around 2cm thick, then reduce the oven temperature down to 160 C (fan) and place back onto the baking tray to bake for another 20 minutes, turing them over half way through.
- Remove from the oven and leave to cool. If you wish, dip the ends in around 100g melted chocolate, and sprinkle with chopped pistachios!