Almond and Orange Biscotti with Dark Chocolate Drizzle

Ingredients

• 2 cup all-purpose flour
• 0,75 cup granulated sugar
• 1 tsp baking powder
• 0,25 tsp fine salt
• 2 unit large eggs
• 3 tbsp unsalted butter, melted
• 1 cup whole raw almonds
• 1 unit orange, zested
• 1 tsp vanilla extract
• 0,5 tsp almond extract
• 100 g dark chocolate (70%), chopped

Instructions

1. 1

   Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.

2. 2

   Toast the whole almonds on a dry sheet for 8 minutes until golden and fragrant, then let them cool completely.

3. 3

   In a large bowl, whisk together the flour, sugar, baking powder and salt until evenly combined.

4. 4

   In a separate bowl, beat the eggs with the melted butter, orange zest, vanilla extract and almond extract until smooth and pale yellow.

5. 5

   Pour the wet ingredients into the dry and mix with a wooden spoon until a shaggy dough forms, then fold in the toasted almonds.

6. 6

   Turn the dough onto a lightly floured surface and shape into two logs about 10 inches (25 cm) long and 2 inches (5 cm) wide, placing them on the prepared sheet.

7. 7

   Bake for 25-30 minutes until the logs are firm to the touch and lightly golden, then remove and let cool for 15 minutes : this rest prevents crumbling.

8. 8

   Using a serrated knife, slice the logs on a slight diagonal into ¾-inch (2 cm) thick cookies with a gentle sawing motion.

9. 9

   Lay the slices cut-side down on the baking sheet and bake for another 10-12 minutes, flipping halfway, until dry, crisp and pale gold.

10. 10

    Cool completely on a wire rack, then melt the dark chocolate in a heatproof bowl over simmering water and drizzle over the biscotti with a fork.

11. 11

    Allow the chocolate to set at room temperature for 30 minutes before storing in an airtight tin.