recipes_Australia_Issue_129_April_2017

42 recipes+ APRIL 2017

Crunch factor

weekend cooking

Orange & Ginger

Biscotti

MAKES 30 PREP 25 minutes COOK

30 minutes + cooling NUTRITION 671kJ;

2g fat (0g sat); 2g protein; 19g carbohydrate;

1g fibre per biscotti COST 45¢ each

3 eggs, at room temperature

¾ cup caster sugar

½ teaspoon vanilla essence

finely grated zest of 1 orange

2½ cups plain flour

½ teaspoon baking powder

1 teaspoon ground ginger

1 cup unsalted mixed nuts

½ cup finely chopped glacé ginger

100g dark eating chocolate, melted

100g white eating chocolate, melted

1 Preheat oven to 180ºC/160ºC fan-forced.

Lightly grease and line an oven tray with

baking paper. Using an electric mixer,

beat the eggs and sugar in a large bowl

until pale and creamy. Beat in essence

and zest. Sift flour, baking powder and

ground ginger over egg mixture. Add the

nuts and glacé ginger. Fold to combine.

Divide mixture into 2 equal portions.

2 Roll into 2 x 5cm-thick logs. Place on

prepared tray. Bake for 20 minutes or

until lightly golden. Cool completely

on tray (biscotti will firm).

3 Using a large, sharp, serrated knife,

cut biscotti logs into 0.5cm-thick slices.

Arrange biscotti, in a single layer, on an

oven tray lined with baking paper. Bake,

turning halfway through cooking, for

10 minutes or until pale golden. Transfer

to a wire rack to cool. Dip one end of

each cooled biscotti into dark or white

chocolate, alternating. Allow to set.

Relax and enjoy the weekend by baking

a batch of this beautiful Italian classic