Name: Orange and almond biscotti
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 1
Ingredients: 1 egg; 1 egg yolk; 141.90 gm caster sugar; 1 1/2 tsp finely grated orange rind; 332.50 ml plain flour; 2.00 gm baking powder; 125.00 ml almond kernels

Orange and almond biscotti

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Prep Time:
10 minutes

Cook Time:
70 minutes

Total Time:
80 minutes

Enjoy delicious biscotti with your morning coffee and delightful company.

Ingredients:

1 egg
1 egg yolk
141.90 gm caster sugar
1 1/2 tsp finely grated orange rind
332.50 ml plain flour
2.00 gm baking powder
125.00 ml almond kernels

Instructions:

Preheat your oven to 180°C/160°C fan-forced and line 2 large baking trays with baking paper. In a large bowl, use an electric mixer to beat together an egg, egg yolk, sugar, and orange rind until the mixture is pale and thick. Sift in flour and baking powder, then add almonds and stir until combined. Turn the dough out onto a lightly floured surface, knead lightly until smooth, and divide it in half. Shape each half into 20cm-long logs and place them on the prepared trays, gently flattening them.
Bake until golden, about 30 minutes. Let the cookies cool on the tray for 15 minutes. Lower the oven temperature to 140°C/120°C fan-forced. Slice the logs diagonally into 5mm-thick pieces using a serrated knife, discarding the ends.
Arrange the slices on baking trays, ensuring they are in a single layer. Bake for 20 to 25 minutes, flipping halfway through, until they are dry and crisp. Let them rest on the trays for 5 minutes, then transfer to a wire rack to cool before serving.

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