Almond and Orange Biscotti

Method

1. 1

   Toast the almonds

   Heat the oven to 180°C (160°C fan, 350°F) and toast the almonds on a baking tray for 8 to 10 minutes, until fragrant and lightly golden; cool completely, then roughly chop.

2. 2

   Prepare the oven and tray

   Keep the oven at 180°C (160°C fan, 350°F) and line a large baking tray with baking paper.

3. 3

   Mix the dry ingredients

   Stir the flour, sugar, baking powder and salt in a large bowl for 30 seconds, until evenly combined.

4. 4

   Mix the wet ingredients

   Whisk the eggs, vanilla and orange zest in a separate bowl for 30 seconds, until blended.

5. 5

   Make the dough

   Add the egg mixture to the dry ingredients and stir for 1 to 2 minutes, until a firm dough forms, then fold in the cooled almonds.

6. 6

   Shape the logs

   Divide the dough in half and shape into two logs, each about 30 cm long, 4 cm wide and 2 cm high; place on the lined tray with at least 5 cm between them.

7. 7

   Bake the logs

   Bake at 180°C (160°C fan, 350°F) for 30 to 35 minutes, until golden and firm throughout with set centres; cool on the tray for 20 minutes.

8. 8

   Slice the logs

   Transfer the logs to a board and cut diagonally into 1.5 cm slices with a serrated knife, using a gentle sawing motion; expect about 30 biscotti.

9. 9

   Bake the slices

   Lower the oven to 150°C (130°C fan, 300°F), arrange slices cut side down on baking trays and bake for 15 minutes, until lightly golden and beginning to dry.

10. 10

    Turn and finish baking

    Turn each slice over and bake at 150°C (130°C fan, 300°F) for 12 to 15 minutes, until dry to the touch and lightly golden; they will crisp further as they cool.

11. 11

    Cool the biscotti

    Cool the biscotti on wire racks for at least 30 minutes at room temperature, until fully crisp.

Tips

• Let the toasted almonds cool completely before mixing them into the dough.
• Use a serrated knife and a gentle sawing motion to reduce crumbling.
• Bake the trays in batches if they do not fit in one oven layer.

Swaps

• Replace the almonds with 125 g chopped hazelnuts or pistachios.
• Replace the orange zest with finely grated lemon zest.

Storing

Cool completely and store in an airtight container at room temperature for up to 2 weeks. If they soften, bake at 150°C (130°C fan, 300°F) for 5 to 8 minutes and cool completely.