Recipe information
Yield
Makes about 36 biscotti
Ingredients
For chocolate custard
For candied orange peel
Preparation
Make custard:
Step 1
In a small saucepan whisk together flour, espresso powder, yolks, water, and a pinch salt until smooth. Bring mixture to boil over moderate heat, whisking, and simmer, whisking, 30 seconds. Remove pan from heat and whisk chocolate into mixture until melted. Transfer custard to a small bowl to cool. Chill custard, covered, t least 3 hours and up to 3 days. Bring custard to room temperature before using.
Make candied peel:
Step 2
In a very small heavy saucepan over moderate heat bring water with granulated sugar to a boil. Add zest and simmer, stirring occasionally, 10 minutes. Drain zest in a fine sieve and in a small bowl toss to coat with superfine sugar.
Step 3
Transfer custard to a pastry bag fitted with 1/2-inch basket-weave tip and pipe 1 tablespoon onto each biscotto.
Step 4
Top biscotti with candied orange peel.
