Makes ± 24
1 tin Staffords Whole Mandarin Orange Segments
115g butter, room temperature
2 large free-range eggs, room temperature
2 tsp Staffords Bourbon Vanilla Extract with Seeds
1 ½ tsp baking powder
1 pinch sea salt
165g lightly toasted almonds, roughly chopped
To dehydrate the mandarin segments:
Drain the Staffords Whole Mandarin Orange Segments. Dry them well on paper towel.
Place them spaced well apart in an airfryer, food dehydrator or low oven.
Dehydrate at 55˚C for 12 hours or overnight.
If your oven cannot go that low, select the lowest setting and keep an eye on them carefully.
If dehydrating at ± 90˚C – 100˚C they will dry in about 2 ½ hours.
Be careful they do not burn as they will darken more this way and quickly.
Once dehydrated, roughly chop into smaller pieces.
To make the biscotti:
Preheat oven to 160˚C.
Line two large baking trays with baking paper.
In a stand mixer fitted with the paddle attachment, beat the butter until soft.
Add the sugar and beat them together until very light and fluffy.
Add the eggs one at a time, followed by the vanilla, scraping down in between.
Beat until well mixed.
In a small bowl whisk together the flour, baking powder and salt.
Add the almonds and dehydrated mandarin orange chunks. Stir through.
Tip the dry goods into the butter mixture and mix on low until just combined.
Divide the dough evenly into 3 pieces.
On a lightly floured surface, shape into logs until ± 4cm wide.
Place the logs on the baking trays, as far apart as possible.
(Bake in batches if necessary)
Bake until very lightly browned, about 25 minutes.
Gently place the logs on a cutting board and let them cool slightly.
With a very sharp serrated bread knife, cut the logs on the diagonal into 1.5cm pieces.
Return to the baking sheet, spacing them apart.
Bake again for 15 minutes, until lightly browned, turning once halfway.
Transfer the biscotti to an airtight container and enjoy with a cup of tea!