Orange Zest, Chocolate and Almond Biscotti

What's better than homemade biscotti... homemade orange and chocolate almond biscotti!

Serving: 8 biscotti's

Ingredients:

133g all-purpose flour

75g of granulated sugar

63g vegetable oil

60g whole almonds

1 egg

zest of 1 large orange

1 tsp of baking powder

1/4 tsp of nutmeg

1/4 tsp salt

1 tsp of vanilla extract

Chocolate Dip:

20g of dark chocolate

1 tsp of coconut oil

Optional- Almond and orange zest garnish

Finely chop 8 almonds and set aside

Reserve part of the orange zest to add at the very end

Optional- Eggwash for a golden-brown crust

1 egg

2 tbsp. lukewarm water

Instructions:

The Chocolate Dip:

1. In a microwave-safe bowl add the dark chocolate and coconut oil.

2. Melt in the microwave in 30-second intervals to prevent the chocolate from burning.

3. Once completely melted, mix to combine, and set aside.

The Biscotti:

1. Line a baking sheet with parchment paper.

2. Preheat your oven to 325F.

3. **Optional- In a bowl crack one egg with 2 tbsp. of water and mix to combine and set aside. This is your egg wash.

4. In a separate mixing bowl add the granulated sugar, salt, vegetable oil, vanilla extract, and the zest of one large orange and mix to combine.

5. Now add in one egg, and whisk to combine.

6. Add the baking powder, flour, nutmeg, and whole almonds and combine until the flour is completely incorporated.

7. Pour the biscotti batter onto your lined baking sheet and form a log.

8. With a pastry brush, coat the biscotti log with eggwash for a golden-brown crust.

9. Bake the biscotti log at 325 for 30 mins, or until the crust is golden brown.

10. Once your biscotti log has baked for 30 mins, pull it out of the oven and let it cool for 5 mins.

11. Once cooled, using a serrated knife make diagonal cuts along with the log. Aim to make 8 portions.

    1. **optional- if you want to make smaller portions avoid cutting diagonally, instead, cut vertically against the biscotti log.

12. Now turn the biscottis on their side, so the inside of the biscottis facing up.

13. Bake for another 20 mins, at 325 or until the biscotti crumb is completely dry.

14. Once baked, let your biscottis completely cool.

15. Once the biscottis have completely cooled, spoon on the melted chocolate over the chocolate bowl. Use the back of the spoon to remove any excess chocolate.

16. Lay the biscotti back onto your parchment paper and let the chocolate completely dry.

    1. **optional- if you decide to garnish the biscotti, add the chopped almonds and orange zest while the chocolate is wet, once you have layed the biscotti onto the lined baking tray.

17. Serve once the chocolate has set and enjoy!