Chocolate orange biscotti dunkers

Chocolate orange biscotti dunkers

By
From
B.I.Y. Bake It Yourself
Makes
20-25

Biscotti are one of my favourite biscuits to dunk. As a builder, I’ve spent a considerable amount of time researching biscuits for dunking and this is right up there. When I first started going out with my wife, she used to come and see me on building sites every now and again and laugh at me and my builder mates bellowing, ‘Oi! Who’s nicked all my biscotti?’ Not what you expect to hear shouted from the top of a scaffold...

Ingredients

Quantity Ingredient
2 large eggs
200g caster sugar
1 orange, zest finely grated
100g whole pistachios, shelled and chopped
50g chocolate chips
50g cocoa powder
200g plain flour, plus more to dust
1 teaspoon baking powder

Tool kit

Quantity Ingredient
baking tray or sheet
electric whisk

Method

  1. Preheat the oven to 180°C and lay baking parchment on a baking tray or sheet.
  2. In a bowl, whisk together the eggs and sugar with an electric whisk until light-coloured and smooth. Fold in the orange zest, pistachios and chocolate chips.
  3. Sift together the cocoa powder, flour and baking powder, then fold into the wet mixture. This mixture will be quite dense, but still sticky.
  4. Turn out on to a floured worksurface and divide into 2 equal halves. Roll each half with your hands into a sausage about 25 cm long and lay it on the prepared baking tray, spaced at least 5 cm apart.
  5. Bake for 35 minutes, then allow to cool for 15 minutes.
  6. When cool enough to handle, slice each log diagonally with a very sharp knife into 1 cm slices and return to the oven for 10 minutes to dry out.
  7. Take out and allow to cool. These biscuits can be stored for about a fortnight in an airtight container (if they last that long).

Note

  • This recipe has a level 3 (advanced) difficulty.

Extras

  • The thing that makes biscotti is the double baking. This dries the biscuits out and allows them to absorb plenty of coffee when dunked.

    They work really well with whole nuts in them; try hazelnuts, walnuts, almonds or pecans.

    You can put dried fruits in them (I really love a sour cherry in biscotti).

    Don’t feel obliged to make chocolate versions; you can always replace the cocoa powder with flour and incorporate spices to zing them up a bit.

    But make sure you dip them in strong coffee when you do bake them and take a good 15 minutes out of your day to just sit and enjoy.
Tags:
Great British Bake Off
Baking
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