Double Chocolate Biscotti
Chocolate biscotti are a twist to the classic Italian sweet that is usually offered during the afternoon to dunk with your coffee. The biscotti is hard and has a deep chocolatey flavour that goes so well with the almond. It's perfect dunking material for coffee or tea! You can store it in a biscuit tin for up to two weeks (or the freezer for longer!) and use any leftovers to crumble over your vanilla ice cream.
Recipe Tester Feedback: "Crispy, crunchy, chocolatey and moreish… perfect with coffee and am definitely going to try them with ice cream!" - Sue
Contains: Gluten / Dairy / Egg / Nuts
*Variations: Can be made without Nuts
Preparation Time 15 minutes
Cooking Time 45 minutes
Makes 20 biscotti
Can be frozen
- almonds - 100g, blanched
- chocolate - 110g, dark
- butter - 100g
- caster sugar - 200g
- eggs - 3
- vanilla - 1/2 tsp, extract
- plain flour - 325g, plus extra for dusting
- baking powder - 1 Tbsp
- salt - pinch,
- cocoa powder - 50g
- chocolate - 150g, dark
- Preheat the oven to 180C and line your baking tray with baking paper.
- Place the blanched almonds (100g) on the prepared tray and roast in the oven for 6 minutes. Remove and chop each almond in half. Place in a separate mixing bowl until later.
- Place the dark chocolate (110g only) in the bowl. Blitz Speed 9 / 3 seconds. Remove and place aside in a separate mixing bowl until later.
- Add in the butter (100g). Program 3 minutes / 50C / Speed 1. Remove and place in a separate mixing bowl until later.
- If you need to make your own caster sugar, add sugar (200g) to your clean dry bowl and grind Speed 9 / 3 seconds. Scrape down sides.
- Put the whisk attachment in place. Add the caster sugar (200g), eggs (3) and vanilla (1/2 tsp). Program 5 minutes / Speed 3.5. After 2 minutes, slowly pour in the melted butter through the lid.
- Add the plain flour (325g), baking powder (1 Tbsp), salt (pinch), and the cocoa powder (50g) to the bowl. Mix Speed 3 / 20 seconds.
- Remove the whisk attachment. Scrape down sides. Add the almonds and chocolate and mix Reverse+Speed 3 / 20 seconds. Check that the almonds are well distributed and, if necessary, continue mixing or use a spatula to mix them through the dough.
- Divide the dough in half and place each half on the lined baking tray. Using floured hands, form into logs about 25x7cm with plenty of space in between each log. Bake in the oven for 25-30 minutes.
- It will be barely firm when you gently press it down towards the end of the baking time. Remove and leave to cool entirely.
- When the logs are completely cool, using a serrated knife, gently cut into 1cm thick slices diagonally.
- Place the slices cut side down back on the baking tray and bake for another 10-15 minutes. Remove from the oven and place on a wire cooling rack.
- To finish off, place the remaining dark chocolate (150g) in the bowl. Blitz Speed 9 / 7 seconds. Then program 4 minutes / 50C / Speed 2.
- Pour chocolate into the glass and dip one side of each biscotti in the chocolate. Leave to set on the baking paper.