Gino's double-baked chocolate and citrus biscuits are perfect with an espresso.

  • Preparation Time20 mins
  • Cooking Time23 mins
  • Serves20
  • DifficultyEasy
90g whole almonds
90g chocolate drops, 70% cocoa
250g strong white flour
150g caster sugar
1 tsp baking powder
1 tsp vanilla extract
2 eggs beaten
Zest of 1 unwaxed orange
Icing sugar for dusting

Preheat the oven to 180°C/350F/Gas 5.

Line 2 baking trays with greaseproof paper.

Toast the almonds lightly in a dry pan, then remove from the heat.

Sift the flour, sugar and baking powder into a bowl. Stir in nuts, chocolate drops, eggs, vanilla extract and orange zest. Combine into a dough.

Dust the work surface with icing sugar and divide the dough into three. Roll each piece into a sausage. Place them on the baking paper and flatten slightly.

Bake for 20 minutes then remove from the oven and slice into thin biscuits. Place them back on a tray and into the oven once more for 3 minutes to dry out completely. Then leave to cool on a cooling rack.

Serve with coffee or pop into a bag ready for a Christmas gift.

Other flavours you could try include, cranberry and cinnamon, almond and saffron.

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