Easiest Way to Prepare Ultimate Candied peels dark choc almond & coconut Biscotti (without eggs)

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, candied peels dark choc almond & coconut biscotti (without eggs). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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To begin with this recipe, we must prepare a few components. You can cook candied peels dark choc almond & coconut biscotti (without eggs) using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Candied peels dark choc almond & coconut Biscotti (without eggs):

1. Make ready 1 1/4 cups plain flour
2. Take 1 1/2 tsp baking powder
3. Make ready 1/2 tsp baking soda
4. Make ready 3/4 cup condensed milk
5. Make ready 4 tbsps melted butter
6. Take 1 tsp vanilla extract
7. Get 2 tbsp orange juice
8. Take 5 tbsps candied peels
9. Get 5 tbsps almonds, roughly chopped
10. Make ready 5 tbsps 80% dark chocolate, roughly chopped
11. Prepare 5 tbsps dessicated coconut

Steps to make Candied peels dark choc almond & coconut Biscotti (without eggs):

1. In a mixing bowl add the flour, baking soda, baking powder, candied peels, almonds, chocolate and dessicated coconut and mix well. Keep it aside.
2. In another bowl add all the wet ingredients and mix well.
3. Now slowly pour the wet ingredients mixture into the flour and fold well. It should be like a sticky dough. Set it aside.
4. Line a tray with grease proof paper.
5. Sprinkle some flour on the work surface and place the dough. Roll it out and give it a cylindrical shape. Now place it on the prepared tray and press it down to 1/2" and bake it in a 180° preheated oven for 25 minutes.
6. Remove the tray from the oven and let it cool for 10 minutes or till it's cool enough to handle.
7. Cut 1/2" slices of the baked dough. And place the cut side up on a prepared tray. Bake for 8-10 minutes on each side. The slices should be lightly toasted.
8. Remove from the oven and let them cool on a wire rack. Once completely cool, store in an airtight container.

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