CHOCOLATE AND ORANGE BISCUITS
200 g blanched almonds, roasted
4 eggs
300 g golden caster sugar
425 g plain flour
100 g cocoa powder
100 g mixed peel
Finely grated zest of 1 orange
1 ½ tsp baking powder
½ tsp salt
1
Pre-heat the oven to 180C/Gas4
2
Whisk the eggs and sugar together until pale, thick and fluffy
3
Sift the flour, cocoa powder, baking powder and salt and stir into the egg and sugar mixture; add the mixed peel and the orange zest and mix to combine; add the almonds and knead with your hands to make a stiff dough on a cocoa-dusted work surface
4
Divide the dough in 2 and press into long, thin, loaf shapes about 6cm thick; place onto two lined trays and bake for 30 minutes; remove from the oven and when cold, carefully cut the loaves into 1cm thick slices using a sharp serrated knife
5
Lay them back onto the baking trays and bake for another 10-12 minutes; transfer to a wire rack and allow to cool and crisp up and serve
