Peppermint hot chocolate
Everyone's favourite quick winter treat gets a festive facelift
Double chocolate & orange biscotti
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Makes 8-10
Skip to ingredients
- 110g self-raising flour
- 1 tbsp cocoa powder
- 60g ground almonds
- 75g golden caster sugar
- 50g dark chocolate chips
- 40g candied peel
- 1large orangezested
- 1 large eggand one egg yolk, beaten
- 1 tsp vanilla extract
- ¼ whole nutmeggrated (optional)
Nutrition: per biscotto (10)
- kcal171
- fat7g
- saturates2g
- carbs21g
- sugars11g
- fibre2g
- protein4g
- salt0.2g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa, ground almonds, sugar, chocolate chips, candied peel, orange zest and a pinch of salt into a large bowl, and mix well. Make a well in the centre, then add the nutmeg (if using), egg and vanilla extract. Use your hands to bring the mix together, kneading it firmly.
step 2
Shape the biscotti dough into a log approximately 15cm x 5cm x 2.5cm deep. Transfer to a baking tray lined with baking parchment, then bake for 30 mins until firm to the touch (the log will split and crack a little on the top).
step 3
Remove from the oven and cool for at least 10 mins. Use a sharp serrated knife to cut the log into slices 1-1.5cm thick.
step 4
Put the biscotti back on the baking tray and reduce oven to 150C/130C fan/ gas 2. Bake for 30 mins or until the biscotti are completely hard to touch. Cool completely, then wrap in baking parchment or store in an airtight container.
