Ingredients
| 2 cups plain flour | |
| ¾ cup caster sugar | |
| 1½ teaspoons baking powder | |
| 2 eggs | |
| 2 tablespoons olive oil | |
| 2 tablespoons milk | |
| 1 teaspoon vanilla extract | |
| finely grated zest of 1 orange | |
| 70g slivered almonds | |
| 120g dark chocolate, chopped | |
| 1 tablespoon butter |
This quantity makes a lot of biscotti but they are addictive dipped into a strong espresso and also make a great hostess gift.
Instructions
| 1. | Mix the flour, sugar and baking powder together in a large bowl. In a separate jug beat the eggs, oil, milk, vanilla and zest. |
| 2. | Make a well in the centre of the dry ingredients and add the egg mixture. |
| 3. | Add the almonds and fold together with a large spoon, bringing together by kneading with your hands a little if necessary. |
| 4. | When well incorporated, cover and chill in the fridge for 2 hours. |
| 5. | Preheat the oven to 160ËšC and line two oven trays with baking paper. |
| 6. | Roll and pat the biscuit dough into two logs on one tray and bake for 35 minutes. |
| 7. | Remove from the oven (turn it down now to 140ËšC) and cool for 10 minutes, then slice into 1cm slices. |
| 8. | Divide the slices between the oven trays and bake for 20-25 minutes until they are golden and dried out. |
| 9. | Turn the oven off, open the door a little and allow the biscotti to cool completely. |
| 10. | Heat the chocolate and butter in a bowl over a pan of simmering water, ensuring the base of the bowl doesn’t touch the water. |
| 11. | Whisk as the chocolate melts, until smooth and glossy. |
| 12. | Use a tablespoon to drizzle the melted chocolate over the biscotti. Cool completely before storing in an airtight container. |
Recipes, food styling & photography Sarah Tuck
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