Chocolate-orange biscotti

Preheat
the oven to 180°C. Line a large baking sheet with baking paper and grease with non-stick
spray. Keep extra baking sheets handy.

1. In a
large mixing bowl beat the egg yolks and sugar until light and creamy. Mix in
the vanilla essence.

2. Add the
750ml cake flour, salt, orange zest, nuts and chocolate and mix well.

3. In a
separate bowl, whisk the egg whites until stiff peaks form, then fold into the
dough.

4. Transfer
the dough to a generously floured hard surface. Divide into three equal parts
and shape each into a rough oval loaf.

5. Transfer
the loaves to the prepared baking sheet. (Sprinkle flour on your hands if
necessary as the dough can be sticky.)

6. Bake
for 15-20 minutes or until done. Remove from the oven and transfer to a wire
rack. Leave to cool completely.

7. Thinly
slice the loaves and arrange the slices in a single layer on the baking sheets.

8. Bake
for another 10 minutes until light brown and crispy. Leave to cool completely
and store the biscotti in an airtight container.