Chocolate Orange Biscotti

Ingredients

Butter 150g

Sugar 200g

Orange 1

Egg 3

Flour 400g

Cocoa powder 25g

Baking powder 12g

Salt 1 pinch

Candiled ginger 70g

Dark chocolate 50g

Grease the zest of one orange very finely. Finely chop the candied ginger and chocolate. In a bowl, cream the sugar and butter until smooth and mix in the orange zest. Then gradually add the eggs to the cream and mix thoroughly.

In a separate bowl, combine the flour, salt, cocoa, and baking powder. Combine the egg and flour mixture in a bowl and stir until smooth. Add candied ginger and chocolate to the prepared dough.

Line a rectangular baking pan (approximately 30x10 cm) with parchment paper and spread the dough evenly on it. Bake in an oven preheated to 175 degrees Celsius (355 degrees Fahrenheit) for about 25 minutes. Check for doneness by inserting a wooden toothpick into the center of the cake. If it comes out clean, remove the pan from the oven and let it cool at room temperature.

When the cake has cooled completely, use a sharp knife to cut it into equal slices, approximately 6 mm thick.

Place the biscotti in a single layer on a baking sheet and bake in an oven preheated to 150 degrees Celsius (300 degrees Fahrenheit). After 10 minutes, flip the biscotti over and bake for another 10-15 minutes. Once the biscotti are dry, remove the baking sheet from the oven and let the cookies cool completely at room temperature.

Enjoy!