Olive oil & almond cantucci biscuit with chocolate and fig

• Mix the dry ingredients (flour, sugar, baking powder and salt). 
• Add the eggs and the orange zest.
• Knead until it forms a cohesive ball of pastry. 
• Incorporate the almonds to the mix, evenly dispersing them through the pastry. 
• Split the mixture in half an roll into two logs. 
• Bake at 180 degrees for 10/15 minutes, or until golden brown.
• Cut the logs in diagonal slices to make biscuits and lay the slices back flat, face side up onto the tray. 
• Bake for another 5 minutes.
• Remove from the oven and drizzle over your Greek EVOO straight away, allowing it to soak into the biscuits while they're still warm.
• Allow to cool and enjoy!

Here's the method for the cremeux:

Serves 4

• Add the milk, cream & fig leaves to a pan and bring to the boil.
• Allow to infuse for 5/10 minutes.
• In a separate bowl mix the egg yolks and sugar until well combined.
• Pour and mix a little of the hot milk mixture onto the egg yolk and sugar mixture. This is a technique known as tempering, and it allows the eggs to combine without scrambling!
• Add the tempered egg mix into the pan of hot milk and cream and cook very gently, stirring constantly, until the mixture coats the back of a spoon.
• Add the chocolate and mix until it is fully melted.
• Pour into little bowls or ramekins and set in the fridge for at least 4 hours.
• Enjoy with a garnish of fresh figs, a good drizzle of our Greek extra virgin olive oil and chopped almonds. 

Tip:

If, unlike us, you have excellent self control then these biscuits can keep very well for a couple of weeks in a closed container. Alternatively, if you'd like another reason for a biscuit, they make an excellent treat for your morning coffee.