Preparation 35 - 40 min Cook Time 45 min | Serves 6-8
Ingredients
- 2¼ cups plain flour
- 1 tsp baking powder
- 4 tbs unsalted butter (softened)
- 2 eggs
- 1/4 tsp salt
- 1 cup white sugar
- 1/2 tsp vanilla
- 1/4 tsp almond extract
- 3/4 cup whole almonds (toasted and chopped coarsely)
- 1 blood orange (zest)
- 3 tbsp brandy
Method
- Preheat your oven to 180 degrees.
- Toast almonds in the oven for 5-10 minutes.
- Whisk flour, baking powder, and salt together in a medium bowl and set aside.
- Cream the butter and sugar together until smooth for about 2 mins with a mixer at a medium speed. Beat in the eggs one at a time, then add the almond extract and vanilla.
- Stir in toasted and chopped almonds along with the zest of one blood orange.
- Add dry ingredients to the egg mix gradually until just combined.
- Cover the dough and chill for 30 minutes.
- Using moistened hands, halve dough and form 2 (16-by 2-inch) loaves on an ungreased large baking sheet.
- Pat smooth and bake until a pale golden colour for 30 minutes. Allow to cool slightly for about 10 minutes.
- Cut each loaf diagonally into ¾ inch slices with a serrated knife.
- Arrange the biscotti, with a cut side down, on a clean baking sheet and bake until golden for a further 10-15 minutes. Transfer to rack to cool completely.
- Meanwhile melt dark chocolate in a microwave or over a bain-marie.
- Dip half the biscotti into the melted chocolate and finish with some more zested blood orange.