Ingredients for the cantuccini biscuits
500 g flour
500 g sugar
3 whole eggs and 2 egg yolks
One sachet saffron
1 teaspoonful powdered yeast
250 g almonds with their skins
100 g pine nuts
Ingredients for the mousse:
60 g extra dark chocolate per portion
1 egg per portion
For the caramelised orange peel:
2 spoonfuls sugar
100 ml water
To make the cantuccini biscuits, toast the almonds and pine nuts in the oven for a few minutes. Make a dough with flour, sugar, eggs, saffron and the pine nuts, previously toasted, cooled and blended in a mixer. Add the previously toasted and cooled almonds to the dough. Form rolls of dough and brush them with egg yolk, then bake them in a pre-heated oven at 150 °C for 45 mins. After baking, cut the biscuits and leave them to cool. Place the biscuits on a cutting board and cover with a napkin and then crumble them by pounding them with a tenderiser.
Make the mousse by melting the dark chocolate over a bain-marie, adding the egg yolks and then beating the egg whites until stiff.
Prepare the orange peel by putting the water into a small non-stick pan, along with the sugar and orange peel. Boil for 10 mins or until it begins to caramelise.
Serve the mousse with the crumbled cantuccini biscuits and the orange peel and garnish as desired.