Chocolate orange cantuccini biscuits
- 2 x 100g packs of blanched almonds
- 4 medium eggs
- 300g golden caster sugar
- 425g plain flour
- 100g cocoa powder, sifted, plus extra for dusting
- 100g cut mixed peel
- finely grated zest of 1 orange
- 1½ tsp baking powder
- ½ tsp fine sea salt
Step by step
Will keep for at least 3 weeks in an airtight container, or can be frozen for 1-2 months.
Preheat the oven to 180°C, fan 160°C, gas 4. Tip the almonds onto a baking tray and toast for 5-8 minutes until lightly golden, then leave to cool. Whisk the eggs and golden caster sugar with an electric whisk until pale, thick and fluffy.
Using a wooden spoon, stir in the flour, sifted cocoa powder, mixed peel, orange zest, the baking power and fine sea salt, then add the almonds and knead with your hands to make a stiff dough on a cocoa-dusted work surface.
Divide the dough in 2 and press into long, thin ‘loaf’ shapes (about 6cm thick). Put onto 2 lined trays and bake for 30 minutes. Remove from the oven, and when just cool enough to handle, carefully cut the loaves into 1cm thick slices using a sharp serrated knife. Lay them back onto the baking trays and bake for another 10-12 minutes.
Transfer to a wire rack to cool and crisp up. Present in a pretty box lined with baking paper and tie with ribbon.