Our Italian colleagues in the BUX office gave these biscotti’s the big thumbs up. No need to say more…just delicious.  PS: we ate the biscotti’s when the chocolate was still warm…

-enjoy-

INGREDIENTS (Makes 35)

1 cup (150g) plain flour, sifted, plus extra for dusting
1 teaspoon baking powder, sifted
2 tablespoons cocoa, sifted
½ teaspoon cinnamon
⅓ cup (75g) caster sugar
½ cup (80g) natural almonds
⅓ cup (55g) mixed peel
2 eggs
1 teaspoon vanilla extract
1 tablespoon finely grated orange rind
200g dark chocolate, chopped
1 tablespoon vegetable oil

METHOD

Preheat oven to 160°C. Place the flour, baking powder, cocoa, cinnamon, sugar, almonds and mixed peel in a bowl and stir to combine. Make a well in the centre, add the eggs, vanilla and orange rind and stir until a dough forms. Turn out onto a well-floured surface and knead to combine. Shape into an 18cm log and place on a lightly greased baking tray lined with non-stick baking paper. Bake for 25–30 minutes or until cooked when tested with a skewer. Allow to cool completely before slicing into 4mm-thick slices.
Return to the tray and bake for 12–15 minutes or until crisp and golden. Allow to cool completely. Place dark chocolate and vegetable oil in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until melted and smooth.
Pour the chocolate mixture into a narrow glass to make dipping your biscotti easier. Dip the biscotti halfway into the chocolate and place on trays lined with non-stick baking paper. Refrigerate for 15–20 minutes or until set. Keep refrigerated until ready to serve.