MALDEN better than Biscotti

400g unbleached all-purpose flour 

125g almond flour 

2 teaspoons baking powder 

1/2 teaspoon salt 3 large eggs 

125g vegetable oil 

50g light brown sugar 

190g granulated sugar, divided 

4 teaspoons ground cinnamon or mix spice 

50ml fresh orange juice 

2 teaspoons vanilla paste 

200g ounces bittersweet baking chocolate, coarsely chopped

10g sesame seeds

15g roasted nut mix ( optional)

Stir together unbleached all-purpose flour, almond flour, baking powder, and salt in a medium bowl. Place eggs, oil, brown sugar, granulated sugar, and cinnamon or mix spice in the bowl of a heavy-duty stand mixer fitted with a paddle attachment or use a hand mixer.

Beat on medium speed until combined, about 2 minutes then stir in orange juice and vanilla. With the mixer running on low speed, gradually add flour and spice mixture, beating until just combined. Stir in chocolate. Spoon dough out at a diagonal (corner to corner) onto a parchment paper–lined rimmed baking sheet. Using wet hands, shape dough into a loaf. Loaf will spread considerably while baking; center on baking sheet as much as possible. Cook for 20-25min at 175c.

 When bread starts to braking in the top and is golden brown, take out of the oven.

 Using bread knife slice in to 1,5 cm thick long slices. Each slice cut in 3. Place back on the tray and cook for another 10-14min at 150c until golden brown on each side. At this stage bread will dry out and biscuits will become crispy. Store up to 2 weeks in dry place in clip top jar.