Italian · serves 2
Orange Biscotti
Baked twice so they go hard. Made for dunking in coffee.
Ingredients
- 280g plain flour
- 1/2 tbsp baking powder
- 1/4 tsp baking soda
- 1 tbsp cornflour
- A pinch of salt
- 160ml orange juice
- 60ml sunflower oil
- Zest of 1 orange
- 130g sugar
- 1 1/2 tsp vanilla extract
- 45g blanched almonds, sliced
Method
- Mix flour, baking powder, soda, cornflour and salt.
- Beat orange juice, oil, zest, sugar and vanilla together.
- Dry into wet in three batches, 10 seconds of mixing each time, then fold in the almonds. Wet dough.
- Oil your hands, halve the dough, and shape two flat logs 10cm wide, 7cm apart on the tray.
- 190°C for 25-30 minutes.
- Cool slightly, then slice 1.5cm thick with a serrated knife. Slice while warm — cold logs shatter.
- Lay the slices flat and bake again at 150°C for 20 minutes, turning halfway.