I love using blood oranges when in season, but regular oranges are fine. Crunchy chocolate orange biscotti are perfect with the creamy posset. Double up the posset quantity for 12 but this quantity of biscotti will be sufficient.

• For the posset: zest and juice two oranges. You will need at least 100ml juice, so juice a third orange if necessary.  
• In a saucepan over medium heat, bring the cream and sugar to a boil.  Allow to bubble gently for 3-5 minutes, then remove from the heat. The cream should have thickened slightly and become pale yellow. 
• Stir in the zest, then whisk in the juice. Cool slightly then stir to distribute the zest evenly and pour into six tea cups or pretty glasses.
• Cover with clingfilm and refrigerate overnight to set.  
• For the biscotti: Preheat oven to 160°C (fan). Line a baking sheet with baking parchment.
• Melt the chocolate, remove from the heat, add the sugar and oil, and stir gently. Add the egg and mix again.
• Mix the zest, cocoa, potato starch, ground almonds and salt in a seperate bowl and add to the chocolate mixture. Halve the dough and form two logs each about 5cm wide. 
• Place on the baking sheet and bake for 25 - 30 minutes. Allow to cool for 10 minutes (reducing the oven to 140°C) then slice  each one across into slices 2 to 2.5cm wide. 
• Carefully return them to the baking sheet and bake for another 10 minutes, turn over then bake for another 10 – 12 minutes, or until firm to the touch on the outside but still soft on the inside. 
• Cool for 5 minutes on the tray then slide the parchment and biscotti onto a wire rack. 
• To serve: cut away the peel and pith from the remaining oranges and cut into segments. Top each posset with an orange segment and serve with biscotti on the side.

You will have biscotti over to enjoy with coffee over Pesach.