CHOCO­LATE-OR­ANGE BISCOTTI

DRUM - - Food -

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)

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