Whisk together the sugar and butter. Add the eggs one by one, then the vanilla sugar, the orange blossom water, then the flour (sifted, mixed with baking powder)- mix in just briefly. Chop the chocolate into coarse cubes and stir in. Using a pastry card, form the dough into two long rectangles (each about 7 cm wide and about 2 fingers high) on a baking sheet lined with parchment paper, leaving a large space between the 2 rows. Place baking sheet in the refrigerator for half an hour.
Preheat the stove to level 3 (about 180 degrees ) and bake the dough strands in the meantime until the edges turn light brown and nothing sticks to the sticks when tested with a stick. Don’t be alarmed, the dough is very spread out….
Remove baking sheet from heat and cool for 5 min. Using a very sharp kitchen knife, cut the soft dough strands into finger-thick slices. Carefully turn the biscotti/slices on their sides and spread evenly on the baking sheet. Then place the baking tray in the oven and bake the biscotti for about 6-10 minutes on each side, until golden and crispy.
Tip: Feel free to use better chocolate – the more delicious the result will taste!
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