Chocolate and orange is a winning combo. Enjoy this biscotti with a cup of your favourite brew.
MAKES ABOUT 60 THIN BISCOTTI PREPARATION: 30 MIN COOLING: 30 MIN BAKING: 25-30 MIN
5 eggs, separated 250ml (1c) sugar 10ml (2t) vanilla essence 750ml (3c) cake flour plus extra for sprinkling 2,5ml (½t) salt grated zest of 1 large orange 100g macadamia nuts or almonds 100g dark chocolate, roughly chopped
Preheat the oven to 180°C. Line a large baking sheet with baking paper and grease with nonstick spray. Keep extra baking sheets handy. 1 In a large mixing bowl beat the egg yolks and sugar until light and creamy. Mix in the vanilla essence. 2 Add the 750ml cake flour, salt, orange zest, nuts and chocolate and mix well. 3 In a separate bowl, whisk the egg whites until stiff peaks form, then fold into the dough. 4 Transfer the dough to a generously floured hard surface. Divide into three equal parts and shape each into a rough oval loaf. 5 Transfer the loaves to the prepared baking sheet. (Sprinkle flour on your hands if necessary as the dough can be sticky.) 6 Bake for 15-20 minutes or until done. Remove from the oven and transfer to a wire rack. Leave to cool completely. 7 Thinly slice the loaves and arrange the slices in a single layer on the baking sheets. 8 Bake for another 10 minutes until light brown and crispy. Leave to cool completely and store the biscotti in an airtight container.
(From previous page)