Chocolate and raisin biscotti

Biscotti, a twice-baked Italian biscuit. We love them and I can't believe we've not put a recipe up before now, we've certainly made them many times.

We like these with the zest of an orange (clementine/tangerine), which makes them smell divine.  You could substitute the chocolate and raisins with nuts or other fruit to make them your own.

They're great as an alternative to dessert and a fantastic accompaniment to a good cup of coffee.

Method

1.   Set your Egg for an indirect cook at 160°C with your stainless steel grid and baking stone.
2.  Place all the dry ingredients in a bowl followed by the egg and vanilla.
3. Mix the ingredients together to form a dough. If it's not wet enough, you can add a bit of water/orange juice from the orange.
4. Turn out onto a floured work surface and knead gently to ensure all the flour is combined and the dough is smooth.
5. Make into a log shape and place on a baking tray lined with baking parchment.
6. Pop into the Egg and bake for 25 mins.  Remove from the Egg and allow to cool.  Cut into slices about 1 cm thick, on the diagonal; this just makes them look a bit prettier!
7. Place the slices back on the baking tray and place back in the Egg for the second cook. Bake for about 5 minutes and then turn each piece over and bake for a final 5 minutes.
8. Leave to cool and store in an airtight container.  These will last for a few days but in my experience they don't hang around for very long.
9. Top Tip: We've also prepared a batch, popped them in clear gift food bags, tied with ribbon and taken to friends as gifts.