I love biscotti but not the usual almond breakfast biscuit; give me stem ginger and white chocolate or cranberry and pistachio to dunk in a frothy latte.
These aromatic biscotti are an easy bake sale biscuit, but work even better as a christmas gift: wrapped in cellophane and tied with gold ribbon, they make a great token during the holidays to take to neighbours and open house parties and keep well for a week or two in a sealed tin.
Tangerine and Dark Chocolate Biscotti
350g Plain Flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
Juice and zest of 3 tangerines
2 tbsp candied orange peel
2 tsp orange flower water (optional)
100g dark chocolate chunks
(or good dark chocolate chopped up,
Green and Blacks Maya Gold is particularly good)
Sift the flour, baking powder, bicarbonate and salt into a large bowl.
In a separate bowl, whisk together the eggs, sugar and tangerine juice and zest.
Add the orange flower water if you are using, it is not strictly necessary but adds a beautiful light orangy depth.
Add the wet ingredients into the dry along with the chocolate chunks and candied peel. Stir until the dough comes together and loses its stickiness.
Form into two long, wide logs (approx 10cm x 30cm) on a baking tray and bake in the oven for around 30 mins until risen and golden.
Allow to cool a little then cut into 2cm wide slices.
Put these back on the baking tray and bake again for 10-15 mins till golden and crispy.