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