Spiced tangerines with orange & hazelnut biscotti
Gently spiced fruit served with crunchy, nutty biscotti brings a touch of style to any meal
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Difficulty and servings
Serves 6 (makes about 45 biscotti)
Preparation and cooking times
Ready in 50 minutes
- Heat the oven to 180C/fan 160C/gas 4. To make the biscotti, mix the flour, sugar, baking powder and ground cinnamon in a large bowl. Stir constantly, slowly adding the eggs until the mixture just comes together into a dough (you might not need all the egg). Mix in the hazelnuts and orange zest. Divide the mixture into two equal amounts and shape each piece into a log shape. Put on a lined baking sheet and flatten the top of each. Beat the egg yolk and milk together, glaze each log and bake for 20-25 minutes until golden brown.
- Reduce the oven temperature to 150C/ fan 130C/gas 2. Use a very sharp serrated knife to slice the biscotti logs diagonally at 1/2 cm intervals. Lay the biscotti out on lined baking sheets in a single layer and return to the oven for about 20 minutes, turning once, until dried out and golden brown. Cool on wire racks.
- Peel the tangerines. Put the remaining ingredients in a pan and bring to the boil. Simmer for 2 minutes then add the tangerines and simmer for 5 minutes, turning the fruit occasionally. Remove the fruit with a slotted spoon and reduce the liquid for 5 minutes until syrupy. Pour over the tangerines and leave to cool. Serve with biscotti on the side.
Making ahead
The tangerines will keep for a couple of days - bring them to room temperature before serving. This recipe will make plenty of biscotti - store in an airtight box and they'll last for a couple of weeks.
Recipe from olive magazine, February 2008.
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Ingredients
- 12 tangerines
- 1 large cinnamon stick
- 5 cloves
- 4 cardamom pods , crushed
- 150g dark brown sugar
- 500ml orange juice
BISCOTTI
- 260g plain flour
- 175g golden caster sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 2 egg , lightly beaten
- 150g hazelnuts , lightly toasted
- 2 orange , zested
- 1 egg yolk
- 1 tbsp milk
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Difficulty and servings
Serves 6 (makes about 45 biscotti)
Preparation and cooking times
Ready in 50 minutesIngredients
- 12 tangerines
- 1 large cinnamon stick
- 5 cloves
- 4 cardamom pods , crushed
- 150g dark brown sugar
- 500ml orange juice
BISCOTTI
- 260g plain flour
- 175g golden caster sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 2 egg , lightly beaten
- 150g hazelnuts , lightly toasted
- 2 orange , zested
- 1 egg yolk
- 1 tbsp milk
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18 April 2009
Hannah rated and commented on this recipe
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