About this recipe:This biscotti recipe is not traditional; it includes a little butter. And a little orange. And a little rum. It's very nice though, so in this instance let's leave tradition in the past and enjoy the delight of using the wide range of ingredients that are available to us. The aromatic orange flavour becomes more concentrated as the biscotti ages, it's just divine.
Initially the eggs and sugar are combined using an electric mixer for approximately 10 minutes, until the texture of the liquid is smooth (until you can't feel any more sugar granules when you run your finger along the bottom of the bowl). Meanwhile the almonds are dry roasted in a 180 C / Gas 4 oven until they're brown and crispy – this takes about 10 minutes.
Next add the orange peel and melted butter to the egg mixture. Following this the yeast is mixed with the rum then also added to the egg mixture. Continue mixing, then fold in the flour in 100g (approximately) batches. Folding it in slowly ensures a smooth consistency to the batter, so it's important to take your time here. Next the almonds are roughly chopped and mixed into the batter.
On baking parchment, smooth the batter into 10cm wide and 1-2cm thick 'logs', then cook in a 180 C / Gas 4 oven for 20 minutes. They will be a light golden brown, firm to the touch and just beginning to crack slightly.
Remove from the oven and cut each 'log' into 2cm thick slices, then replace the pieces onto the baking tray this time lying them on their sides. The oven is reduced to 100 C / Gas 1/2 and the biscotti are cooked for a further 10-15 minutes, until they are toasty and dry.