Midnight Zest Biscotti Recipe

• Refined Wheat Flour (Maida) – 1000g 
• SwissBake® Pumpernickel Brot Mix – 430g 
• Dark Cocoa Powder (Alkalized) – 40g to 70 g 
• Castor Sugar – 580g to 630g 
• Unsalted Butter – 260g 
• Whole Eggs – 315g 
• Water (Ambient) – 400g 
• Fresh Yeast – 35g 
• Salt – 10g 
• Vanilla Essence – 15g 
• Candied Orange Peel (Chopped) – 150g to 250g 
• Almond Flakes – 150g to 250g 

In a planetary mixer with a paddle attachment, combine water, fresh yeast, eggs, vanilla essence, castor sugar, butter, salt and SwissBake® Pumpernickel Brot Mix. Knead on slow speed for 2 minutes, then mix on medium speed for 5–6 minutes until a slurry-like base is formed. Further add refined wheat flour & dark cocoa powder. Mix on slow speed for 1 minute, then on medium speed for 3 minutes until a shiny, cohesive dough forms. Lastly, add in chopped candied orange peel & almond flakes. Mix gently on slow speed for 45 seconds only, to distribute without breaking the inclusions. Grease standard 500g bread molds with butter or oil. Scale dough into 350g to 500g logs depending on desired size. Press dough firmly into the molds, removing air gaps using knuckles. Dock the surface slightly with a skewer. Cover and proof at ambient temperature for 45–50 minutes. The dough should rise by 50%–60%. Full height is not necessary due to density. Bake at 170°C to 180°C for 35–40 minutes until the center is firm. De-mould immediately onto a cooling rack to avoid condensation. Cool loaves completely at room temperature for at least 6 hours. For clean slicing, refrigerate for 2 hours. Slice into 1cm thick pieces using a serrated knife. Lay slices flat on perforated trays. Bake at 135°C for 30–35 minutes until fully dry and crisp. Cool completely before serving / packing.