Biscotti with chocolate dip

PUBLISHED: 11:51 11 February 2014

Richard Hughes at the Lavender House, Brundall receipe for EDP Norfolk Magazine February 2006 Biscotti with chocolate dip

Archant

100g blanched almonds, toasted and chopped roughly

25g whole pistachios

25g dried apricots, chopped

450g plain flour

450g caster sugar

3 large eggs, beaten

¼ tsp bicarbonate of soda

Pinch of salt

Icing sugar to dust

Chocolate fondue

125g best quality, dark chocolate

200ml whipping cream

Zest of one small orange

25g butter

Amaretto or your favourite liqueur

1. Sift the flour, salt and bicarbonate of soda.

2. Mix in the eggs and sugar.

3. Mix in the almonds, apricots and pistachios.

4. Beat thoroughly.

5. Mould into long sausage shapes.

6. Bake on oiled baking sheets at Gas Mark 3/160C for approximately 15 minutes until just golden.

7. Remove from the oven, allow to cool slightly and cut into strips.

8. Dust with icing sugar then return to the oven for five minutes until dry and crispy. Store in an airtight container.

9. To make the fondue, melt the chocolate gently with the butter, using a double boiler.

10. Add the orange zest.

11. Add a tot of your favourite liqueur.

12. Finish with the cream. Serve warm.