Good But Ugly Biscotti


Good But Ugly Biscotti

I am not going to share these Italian Good but Ugly Biscotti, also known a Calabrian Orange and Chocolate Biscotti.

These heavenly morsels though painful to make (even watching them being made is hard work) are divine to eat. One will never be enough – I promise….but if you come down to the farm next weekend there will be some here as we are open to the public as part of the Festival of Country Gardens. Happy baking, Adam

Makes – 40 to 50 biscuits

Ingredients – Biscuit

500 grams self-raising flour (sifted)
250 grams almond meal flour
200 grams sugar
100 grams butter (softened)
zest of 1 large orange and its juice
3 eggs

Ingredients – Filling

200 grams sweet marmalade or orange jam
100 grams blanched almonds (coarsely chopped)
200 grams dark chocolate (grated)

Preparation

1. Mix dry ingredients in a bowl and add butter, working it through flours and sugar so it resembles breadcrumbs.
2. Add eggs and orange rind and mix well, so the dough begins to come together.
3. As you work the dough, slowly add orange juice until the dough forms a smooth ball. The juice of one orange should be sufficient but if not add a little more juice from another orange until a smooth dough is formed.
4. Cover dough with damp cloth and allow to rest for 10 – 15 minutes.
5. Pre-heat oven to 180° C.
6. Cut dough ball into 4 or 5 even sections and roll each section into a thick rope of dough some 10-15 cm long and 2-3 cm round.
7. Dust a work surface with a little extra self-raising flour and using a rolling pin, flatten each rope of dough so it becomes a
flat strip of pastry 20 cm long and 5-6 cm wide. The pastry should be approximately ½ cm thick.
8. Spread the surface of the pastry strip with some marmalade/jam, followed by a good scattering of chopped almonds and then
chocolate.
9. Gently lift the long edge of the pastry and seek to roll the strip into a long narrow log (the filling should be on the inside
surface of the log). If too difficult simply fold in thirds and then in thirds again.
10. Press down gently on the smooth pastry surface so as to flatten the log a little and push the pastry and filling surfaces together.
11. Transfer to a flat baking tray, lined with baking paper and place in oven for 15 minutes or when lightly browned.
12. Remove from oven and allow to cool slightly but whilst still warm, cut with a serrated knife. The cutting of the par-cooked log
should be diagonally across its surface so as to create 1 cm thick finger sized biscuits.
13. Arrange cut pieces in a single layer on baking tray/s once more and continue baking for 10 minutes until golden brown. If necessary, turn biscuits over and cook a further few minutes, so they become golden brown on both sides.
14. Once cool, the outer surface of the biscotti can be decorated further with extra chocolate either by drizzling or dunking.

NOTES

When cutting the par-cooked logs, it is important to do so gently as they will have a very crumbly texture. If any breakages occur press the pieces together, as the marmalade and chocolate will tend to reset the biscotti when baked further. (I don’t agree with this note…if breakages occur, keep some and bake them separately to get extra tasty bits… then coat them with an extra layer of chocolate.)

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