Double chocolate & orange biscotti Claire Thomson

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

  Orange

  or-ange

  One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

• 1 large egg and one egg yolk, beaten
• 1 tsp vanilla extract
• ¼ whole nutmeg, grated (optional)

  Nutmeg

  nut-meg

  One of the most useful of spices for both sweet and savoury…

1. Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa, ground almonds, sugar, chocolate chips, candied peel, orange zest and a pinch of salt into a large bowl, and mix well. Make a well in the centre, then add the nutmeg (if using), egg and vanilla extract. Use your hands to bring the mix together, kneading it firmly.

2. Shape the biscotti dough into a log approximately 15cm x 5cm x 2.5cm deep. Transfer to a baking tray lined with baking parchment, then bake for 30 mins until firm to the touch (the log will split and crack a little on the top).

3. Remove from the oven and cool for at least 10 mins. Use a sharp serrated knife to cut the log into slices 1-1.5cm thick.

4. Put the biscotti back on the baking tray and reduce oven to 150C/130C fan/ gas 2. Bake for 30 mins or until the biscotti are completely hard to touch. Cool completely, then wrap in baking parchment or store in an airtight container.