- Place the butter and sugar in the bowl of a food processor and whizz until well incorporated.
- Add the juice, zest and egg and whizz a bit more. Place the flour, salt and baking powder into a bowl a whisk by hand to remove any lumps.
- Tip into the processor and whizz about a minute until the mixture comes together. Remove the dough and wrap in cling film. Place in the fridge for an hour.
- Preheat the oven to 180C. Line two oven trays with baking paper. Prepare two small plates with piles of sugar – one with the granulated sugar and one with icing sugar. Sift the icing sugar if needed. I started off with about 1/4 cup of each. Roll walnut size balls of dough, about 18g in weight, in granulated sugar, then in plenty of icing sugar. Place on the lined baking tray, well spaced as the biscotti spread a bit. Bake the biscotti with blood orange in two batches – about 12 minutes each. The top will be pale and the base just coloured and firm.
- Cool slightly before removing from your baking tray and place on a wire rack to cool.
- Store your biscotti with blood orange in an airtight container for up to ten days.
Biscotti with blood orange
Recipe by Paola- Italy On My Mind
Paola from Italy on my Mind uses in-season blood oranges to give this delightful biscotti a fresh new twist!
- 100g butter softened
- 80g sugar
- 40 ml blood orange juice
- zest of one blood orange
- 1 egg (70g)
- 270g 00 cake flour (or plain flour)
- large pinch salt (1/4 tsp)
- 8g baking powder
- for rolling:
- granulated sugar (as much as needed)
- icing sugar (as much as needed)