ORANGE & ALMOND BISCOTTI

1. Heat the oven to 170°C, fan forced.
2. Place the flour, sugar, baking powder, cinnamon and salt into a bowl and whisk by hand to combine.
3. In a separate bowl, combine the egg, egg yolk, oil, maple syrup and orange zest and mix to combine.
4. Add the dry ingredients and mix until just starting to incorporate but there are still signs of dry flour, then add the almonds and continue to mix until the dough just comes together.
5. Line a tray with baking paper and lightly dust with flour.
6. Place the dough onto the tray and dust the top with additional flour.
7. Carefully roll the dough into a uniform log, approximately 300mm long. The dough will be quite sticky, try not to add too much additional flour when rolling.
8. Gently press down to flatten the surface of the log while maintaining a height of approximately 20mm.
9. Bake in the pre-heated oven for 20 minutes, until the outside is light golden-brown in colour.
10. Allow to cool at room temperature for 10-15 minutes.
11. While still warm, transfer onto a chopping board and use a serrated edged knife to slice the log into biscotti, 10mm thick.
12. Place the biscotti back onto the lined tray and bake for a further 12-15 minutes, or until golden-brown in colour.
13. Allow to cool completely at room temperature.

FINISHING

1. Temper the chocolate by placing it into a saucepan over an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
2. Dip the cooled biscotti into the tempered chocolate, then place onto a sheet of baking paper to set at room temperature.

Note:    Store in an airtight container at room temperature for up to 2 weeks.