Regular readers will recall my adventures making glacé cumquats.  Here is the link for the not-so-diligent.  I love all things cumquat but, sometimes, I need a little imagination to come up with ways to utilise them.  Consider my excitement when I found this recipe, a perfect use for my glacé cumquats.  The recipe calls for glacé orange but I instantly recognised that I could substitute the orange with cumquats.

The biscotti was a  triumph!  It tasted absolutely fabulous.

Maus, who is not as obsessed with cumquats as me, has had more than her fair share of the biscotti.  The taste will be different with the glacé orange but equally nice.   Glacé orange has a lovely tang to it.  I highly recommend this recipe to anyone who loves the combination of chocolate and citrus.

This is another recipe from the great Australian Women’s Weekly, The Country Collection.  The book wasn’t expensive, has very easy recipes that taste great and is a quality hardcover.

The biscotti is a recipe where you don’t need any equipment and, therefore, very easy to make.

Ingredients:

• 220g caster sugar
• 2 eggs
• 200g plain flour
• 50g self-raising flour
• 25g cocoa powder
• 165g glacé orange, finely chopped.  My book states that this is about 8 slices of glacé orange.

1. Preheat oven to 180°C.  Line baking tray with baking paper.
2. Whisk sugar and eggs in medium bowl until combined.
3. In a separate bowl, sift the flours and cocoa together, then add the glacé orange. Make sure all the fruit is covered by the flour and each piece is separated.  This will ensure the fruit will be evenly distributed throughout the biscotti.
4. Add the flour mixture to the sugar and egg mixture.
5. Tip the dough onto your bench and gently knead until smooth.  Don’t overwork the dough – this is not bread.  A few kneads will do.
6. Divide the dough into two; roll each portion into a 30cm log; and place logs on tray.
7. Bake for about 30 minutes.
8. Remove from oven and let cool on tray for about 10 minutes.
9. Reduce oven temperature to 150°C.
10. Using a serrated knife, cut logs diagonally into 5 mm slices.
11. Place slices onto oven trays.
12. Bake biscotti for about 30 minutes or until dry and crisp.  Turn biscotti over about  half way through the baking time.
13. Cool on wire racks.