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Chocolate Dipped Almond & Orange Biscotti

Servings 16


For the biscotti

  • 145 g Blanched almonds
  • 260 g Plain flour
  • 150 g Granulated sugar
  • 1 tsp Baking Powder
  • A pinch of Salt
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 1/2 tsp Almond extract
  • 1 Orange zest only

For decoration

  • 130 g Dark chocolate


  1. Pre-heat your oven to 180C Fan/200C/350F/Gas Mark 4

  2. Lay the almonds out onto a lined baking tray and pop them in the oven for 8 minutes. Once they are toasted leave them to cool, then chop them up

  3. Reduce your oven temperature to 160C Fan/180C/300F/Gas Mark 2

  4. For the biscuit dough mix together the plain flour, granulated white sugar, baking powder and salt
  5. In a separate bowl beat the eggs with the vanilla extract and the almond extract. Then add the zest of the orange
  6. Mix the wet and dry ingredients together, along with the chopped almonds, to make a wet dough
  7. Tip the dough onto the baking tray and shape it into a rectangle, approximately 35cm long and 10cm wide

  8. Bake the dough for 35 minutes. Leave it to cool on the tray for about 30 minutes

  9. Using a serrated knife, trim off the ends, then carefully slice the cooked dough into about 1" slices and place them onto lined baking trays

  10. Bake the slices again for 20 minutes, turning them over halfway through. They are done when you press the middle and there is no give and they feel dry

  11. Melt the dark chocolate you can do this in a microwave safe bowl. Microwave the chocolate for 30 seconds, stir, then microwave in 10 second intervals and stir in between until fully melted

  12. Dip in one of the edges of each biscotti. Leave to set on some baking paper

  13. Store the biscotti in an airtight container and eat within 2 weeks