- Preheat oven to 180°C. Line a flat baking tray with parchment paper
- Add the flour, sugar, baking powder, ground coffee and chocolate chips to a mixing bowl and combine
- In a separate large bowl, combine the oil, orange zest and eggs
- Slowly add the flour mix to the oil and combine. The end result should be quite dry
- When done, knead the dough with your hands until it all comes together
- Divide this in half and shape each portion into a log, and keep them at around 1-inch thick
- Add to the prepared baking tray and bake for 35 minutes. You may need to reduce the temperature down to around 160°C if they are getting ready too quickly
- Remove the biscotti logs and allow to cool on a wire rack for around ten minutes before slicing into ¾ inch thick slices
- Arrange the slices on the baking sheet again, and bake on each side for around 10 minutes until lightly toasted
- Remove from the oven and allow to cool on a wire rack until they harden
Notes
For a more punchy coffee taste, the darker the coffee, the richer the end result
If you struggle to slice the biscotti logs, brush the top with some water to soften them, and use a serrated knife
Try adding other different flavours such as cinnamon powder, pistachios or even substituting one tablespoon oil for some Bailey’s Irish Cream
It can be made into a double chocolate biscotti by adding 1 tbsp cocoa powder
