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+ servings

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
  • ½ tsp Almond extract
  • 1 Orange zest only

For decoration

  • 130 g Dark chocolate


  • Pre-heat your oven to 180C Fan/200C/350F/Gas Mark 4
  • 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
  • Reduce your oven temperature to 160C Fan/180C/300F/Gas Mark 2
  • For the biscuit dough mix together the plain flour, granulated white sugar, baking powder and salt
  • In a separate bowl beat the eggs with the vanilla extract and the almond extract. Then add the zest of the orange
  • Mix the wet and dry ingredients together, along with the chopped almonds, to make a wet dough
  • Tip the dough onto the baking tray and shape it into a rectangle, approximately 35cm long and 10cm wide
  • Bake the dough for 35 minutes. Leave it to cool on the tray for about 30 minutes
  • 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
  • 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
  • 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
  • Dip in one of the edges of each biscotti. Leave to set on some baking paper
  • Store the biscotti in an airtight container and eat within 2 weeks