22 Jan 2026
Midnight Zest Biscotti is a signature fusion biscotti with a deep cocoa base, zesty orange peel, and toasted almond flakes. Made using SwissBake® Pumpernickel Brot Mix for natural colour and richness, the dough is baked as a loaf and then sliced and dried to achieve the perfect crunchy texture. Designed for café counters, grazing tables, gifting boxes, or gourmet platters, it’s a dark, elegant twist on classic biscotti.
22 Jan 2026
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.
