These crisp, crunchy biscuits are based on a traditional Italian recipe in which they are packed with nuts and twice baked. This version is flavoured with orange instead of the nuts and shaped into long, thin sticks. They are a little softer than the classic biscotti, which are very hard. This Orange Biscotti recipe is a tasty treat to be enjoyed with a cup of coffee and makes a great home-made gift.
- 50g / ¼ cup unsalted (sweet) butter, at room temperature, diced
- 90g / ½ cup light muscovado (brown) sugar
- 1 egg
- finely grated rind of 1 small orange, plus 10ml / 2 tsp juice
- 175 g / 1 ½ cups self-raising flour
- 7,5ml / 1 ½ tsp baking powder
- good pinch of ground cinnamon
- 50 g / ½ cup polenta
- icing (confectioners’) sugar, for dusting
- Preheat the oven to 160C. Grease a large baking sheet. In a large bowl, beat together the butter and sugar until smooth and creamy. Beat in the egg, then the orange rind and juice, flour, baking powder, cinnamon and polenta.
- Tip the mixture onto a lightly floured surface and knead. Place the dough on the baking sheet and flatten out with the palm of your hand to make a rectangle about 25 x 18cm.
- Bake the dough for 25 minutes, then remove from the oven and leave to stand for about 15 minutes until slightly cooled.
- Using a sharp knife, carefully cut the mixture widthways into thin sticks, about 1cm wide.
- Space the biscuits out slightly on the baking sheet so there’s a gap in between each one allowing air to circulate, then return to the oven and bake for a further 20 minutes until crisp.
- Transfer the biscotti to a wire rack and leave to cool. Serve dusted with a little icing sugar.
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