Double Chocolate and Orange Biscotti

• self-raising flour↗110g g
• cocoa powder↗1 tbsp tbsp
• ground almonds↗60g g
• golden sugar↗75g g
• dark chocolate chips↗50g g
• candied orange zest↗40g g
• orange↗1large

  zest

• large egg1

  and one yolk, beaten

• vanilla extract↗1 tsp tsp
• nutmeg↗¼ whole

  grated (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas 4. Place the flour, cocoa, ground almonds, sugar, chocolate chips, orange zest and a pinch of salt in a large bowl and mix well. Make a well in the centre, then add the nutmeg (optional), the egg and vanilla extract. Use your hands to combine the mixture, kneading firmly.

2. 2

   Shape the biscotti dough into a log about 15 cm × 5 cm × 2.5 cm. Transfer it to a parchment‑lined baking tray and bake for 30 minutes until firm to the touch (the log will crack slightly on top).

3. 3

   Remove from the oven and cool for at least 10 minutes. Use a sharp serrated knife to slice the log into 1–1.5 cm thick slices.

4. 4

   Place the biscotti back on the tray and lower the oven temperature to 150°C/130°C with convection/gas 2. Bake for 30 minutes or until the biscotti are completely firm to the touch. Cool completely, then wrap in parchment or store in an airtight container.