ORANGE, CHOC & ALMOND BISCOTTI

MAKES 50 / PREPARATION 25 MINUTES PLUS 2 HOURS CHILLING TIME / COOKING 55 MINUTES

This quantity makes a lot of biscotti but they are addictive dipped into strong espresso and also make a great hostess gift.

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

Mix the flour, sugar and baking powder together in a large bowl. In a separate jug beat the eggs, oil, milk, vanilla and zest. Make a well in the centre of the dry ingredients and add the egg mixture. Add the almonds and fold together with a large spoon, bringing together by kneading with your hands a little if necessary. When well incorporated, cover and chill in the fridge for 2 hours.

Preheat the oven to 160˚C and line two oven trays with baking paper. Roll and pat the biscuit dough into two logs on one tray and bake for 35 minutes. Remove from the oven (turn it down now to 140˚C) and cool for 10 minutes, then slice into 1cm slices. Divide the slices between the oven trays and bake for 20-25 minutes until they are golden and dried out. Turn the oven off, open the door a little and allow the biscotti to cool completely.

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. Whisk as the chocolate melts, until smooth and glossy. Use a tablespoon to drizzle the melted chocolate over the biscotti. Cool completely before storing in an airtight container.

WINE A ripe, soft Aussie shiraz - go for the Grant Burge Barossa Ink Shiraz 2016.