Orange and Almond Biscotti


  • 2 whole eggs
  • 250 g sugar
  • 80 g slivered almonds
  • zest of 1 orange (finely grated)
  • 1/2 tsp. vanilla essence
  • 1 tsp. baking powder
  • 250 g flour (preferably cake flour)


pre-heat oven to 180 degree Celsius cream the eggs with the sugar add the grated orange zest, the almonds and the vanilla essence sieve the flour with the baking powder and add to the mix shape in two longish loaves do this directly on the baking paper of your baking tray (it will be reasonably sticky, use wet hands) put the tray into the oven, turn temperature down to 160 and bake for 35 min. pull the biscotti out of the oven, cool a little down and cut with a serrated knife (bread knife) into slices approximately 1 cm thick spread out on the baking tray and bake another 15 min., for a more even baking result you can turn the biscotti after 8 min.

Once the biscotti have cooled down, store them in an airtight container


Coat one end with chocolate, simply melt in a water bath or in the microwave 200 g dark chocolate (e.g. the Fairtrade dark chocolate from the TradeAid shops is very good). Dip one end of the biscotti in, or the bottom of the biscotti, which ever you prefer. Rest the coated biscotti on a wire rack until set, then store in an airtight container. If the chocolate shows some white coating after a few days, don't worry this is called chocolate blume and is harmless.

It doesn't look perfect this way, but is not affecting the flavour (it is caused by the cocoa butter which started to crystallise because the temperature of the melted chocolate wasn't perfect - you would need to do what is called tempering, but to do this efficiently you would need a marble slab in your kitchen!).


If you live in New Zealand, then you can order my own sweet treats online here.

Quakebake Ltd., Napier, New Zealand    phone (06) 833 6446    © Copyright 2005 All rights reserved.

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