Drum – 08 August 2019

5 eggs,separated

250ml(1c)sugar

10ml(2t)vanillaessence

750ml(3c)cakeflourplus

extraforsprinkling

2,5ml(½t)salt

gratedzestof1 largeorange

100gmacadamianutsor

almonds

100gdarkchocolate,

roughlychopped

Preheattheovento180°C.

Linea largebakingsheet

withbakingpaperand

greasewithnonstick

spray.Keepextrabaking

sheetshandy.

1 Ina largemixingbowl

beattheeggyolksand

sugaruntillightand

creamy.Mixinthe

vanillaessence.

2 Addthe750mlcake

flour,salt,orangezest,

nutsandchocolateand

mixwell.

3 Ina separatebowl,

whisktheeggwhites

untilstiffpeaksform,

thenfoldintothedough.

4 Transferthedoughtoa

generouslyflouredhard

surface.Divideinto

threeequalpartsand

shapeeachintoa rough

ovalloaf.

5 Transfertheloavesto

thepreparedbaking

sheet.(Sprinkleflouron

yourhandsifnecessary

asthedoughcanbe

sticky.)

6 Bakefor15-20minutes

oruntildone.Remove

fromtheovenand

transfertoa wirerack.

Leavetocoolcom-

pletely.

7 Thinlyslicetheloaves

andarrangetheslices

ina singlelayeronthe

bakingsheets.

8 Bake for another

10 minutes until light

brown and crispy. Leave

to cool completely and

store the biscotti in

an airtight container.

CHOCOLATE-ORANGE

BISCOTTI

Chocolate and

orange is a winning

combo. Enjoy this

biscotti with a cup of

your favourite brew.

MAKESABOUT 60

THINBISCOTTI

PREPARATION: 30 MIN

COOLING: 30 MIN

BAKING: 25-30 MIN

FOOD

(From previous page)