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Nutty Chocolate Dipped Biscotti

Food

Biscotti is one of those elusive treats that everybody loves, but nobody really knows how to make. Acquiring the crunchy, nutty biscuit usually involves a trip to speciality stores or visiting your (or someone else’s!) European grandmother – but TODAY is the day you gain your biscotti independence!

Chockablock with roasted almonds and pistachios, infused with espresso, orange blossom and dipped in glossy chocolate, this may be the ultimate biscotti recipe!

15th May, 2018

Biscotti with roasted almonds and pistachios dipped in silky chocolate. Photo – Caitlin Mills. Styling – Lucy Feagins and Annie Portelli. Styling assistant – Ashley Simonetto.

Best enjoyed with a cup of coffee! Photo – Caitlin Mills. Styling – Lucy Feagins and Annie Portelli. Styling assistant – Ashley Simonetto.

Dipping the biscotti in chocolate. Photo – Caitlin Mills. Styling – Lucy Feagins and Annie Portelli. Styling assistant – Ashley Simonetto.

Add coffee to the chocolate for a little extra kick! Photo – Caitlin Mills. Styling – Lucy Feagins and Annie Portelli. Styling assistant – Ashley Simonetto.

IngredientS

3 egg whites
1/2 cup of caster sugar
1 cup of flour (and a little extra to flour the baking tin)
500g roasted pistachios
300g roasted almonds
2 tablespoons of orange rind
3 short strong shots of Nespresso Livanto
1 teaspoon of orange blossom wine
2 blocks of dark cooking chocolate

METHOD

Preheat your oven to 180 degrees.

Grease and flour a loaf tin.

Beat the three egg whites (you can use an electric mixer). Add sugar to the egg whites and combine, then add the vanilla extract and beat all together.

Add the coffee and orange rind to the mixture, plus a dash of orange blossom water, and combine.

Fold in the sifted flour and add in your pistachios and almonds. The mixture should resemble bread dough Note: If the mixture is a little watery, add extra flour. 

Turn out mixture into your pre-greased and floured loaf tin and bake for 30 minutes.

After baking for 30 minutes, remove from the oven and allow the loaf to cool overnight. 
Once cooled, slice the loaf into thin slices using a very sharp bread knife. Place the slices onto a wire baking rack and bake the biscuits on a slightly higher temperature (190 degrees) until golden. 
Note: Don’t allow the slices to overlap! You want to achieve an even roast.

Leave the baked slices aside to cool whilst you prepare your chocolate for dipping the biscotti in!

You can melt the chocolate in the microwave or on a stove top. Here’s the method for both:

Microwave

Break up the chocolate blocks in a microwave-safe bowl and zap for one minute before removing and stirring the chocolate to ensure it melts evenly. Repeat this process in intervals of 20 seconds, stirring in between, until the chocolate is melted down and has a smooth consistency.

Stovetop

Bring 2 cups of water to boil in a small saucepan. You’ll need a bowl to sit atop of the saucepan that is as wide as enough to not let any steam or moisture into the mix. Place the broken chocolate blocks in the bowl and let the steam from the boiling water heat the base of the bowl. Keep stirring until the chocolate is melted down and smooth. (Note: any moisture which touches the chocolate will harm the melting process so be careful to not allow any steam or water near the melting chocolate)

Once the chocolate is melted, then you can start half dipping the biscuits half way in to the chocolate. 
Leave them to sit on a wire rack until the chocolate sets. 

Enjoy with a nice cuppa coffee!

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First Nations artists, designers, makers, and creative business owners are encouraged to submit their projects for coverage on The Design Files. Please email bea@thedesignfiles.net