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Recipe by olive magazine

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1. Heat oven to 180C/fan 160C/gas 4. Put the flour, cocoa, sugar, dark chocolate, baking powder and 1/2 tsp salt into a food processor. Pulse until pulverised. Add the eggs and vanilla and pulse until a dough forms. Tip the dough onto a counter dusted with flour and knead in the nuts. Divide into 4 and shape into 2.5cm wide x 30cm flat logs. Lift them onto a paper-lined baking sheet. Bake for 25 minutes. Cool.
2. Use a serrated knife to diagonally cut the baked dough into 1.5cm pieces. Put on a baking sheet and cook for 15 minutes. Cool on a rack. Melt the white chocolate in the microwave or a glass bowl set over (not in) a small pan of simmering water and drizzle over the biscotti. Store for up to 10 days in an airtight container.

Per biscuit

68 kcalories, protein 1.6g, carbohydrate 9.5g, fat 3 g, saturated fat 0.9g, fibre 0.5g, salt 0.1 g

Latest comments and suggestions

• lidia

  18 December 2007

  lidia commented on this recipe

  this biscotti are savoury.i like it very much

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• Margaret

  16 April 2008

  Margaret rated and commented on this recipe

  

  There wasn't any indication as to how much baking powder should be used. Made them with 1tsp & they were OK, although I had to double the cooking time. Not the best biscotti we've had, but they all disappeared so I would make them again.

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• Margaret

  16 April 2008

  Margaret commented on this recipe

  Just reqalised I misread the cooking time! 25 mins plus 15 should be about right.

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• emmkay

  08 December 2008

  emmkay commented on this recipe

  I made these last year and they went down a storm - I didn't drizzle the white choc over them though. Will definitely be making them again this year!

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• Shabiya

  08 December 2008

  Shabiya rated and commented on this recipe

  

  I made this to put in cellophane bags as a Christmas treat for some of my friends and they looked just like the picture. However I found them a bit dry but still yummy!

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• skatingjulie

  21 December 2008

  skatingjulie rated and commented on this recipe

  

  Biscotti are usually for dunking into coffee or vin santo,if you find them too dry.

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• Nix

  10 January 2009

  Nix commented on this recipe

  Made these as Christmas presents this year (minus the white chocolate drizzle), they were gratefully received and devoured! I found using a mix of flour and icing sugar (half & half) for rolling out is a better tasting alternative to just flour.

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• paris7th

  15 March 2009

  paris7th rated and commented on this recipe

  

  Made these for a dinner party (with Italian firends) they thought I had bought them! Definitely would make again - they store very well too.

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• Yvonnie

  07 April 2009

  Yvonnie commented on this recipe

  They're very easy to make, and they taste great. will make them again soon...

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• Louloubelle

  28 May 2009

  Louloubelle rated and commented on this recipe

  

  Easy to make and look very impressave, although I expected them to taste more chocolatey...

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• Pickled Pepper

  05 June 2009

  Pickled Pepper rated and commented on this recipe

  

  I found that making the dough in a food processor was a complete disaster, it all stuck to the blades so I ended up scraping it all out and finishing it off in a bowl. The end result was fine though

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Ingredients

• 200g plain flour , plus extra for shaping the dough
• 60g cocoa powder
• 150g caster sugar
• 60g dark chocolate , chopped
• ¾ tsp baking powder
• ½ tsp salt
• 3 eggs , beaten
• 1 tsp vanilla extract
• 100g blanched almonds , toasted
• 100g white chocolate , chopped

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Difficulty and servings

Makes about 50 biscotti

Preparation and cooking times

Ready in 50 minutes

Ingredients

• 200g plain flour , plus extra for shaping the dough
• 60g cocoa powder
• 150g caster sugar
• 60g dark chocolate , chopped
• ¾ tsp baking powder
• ½ tsp salt
• 3 eggs , beaten
• 1 tsp vanilla extract
• 100g blanched almonds , toasted
• 100g white chocolate , chopped

Per biscuit

68 kcalories, protein 1.6g, carbohydrate 9.5g, fat 3 g, saturated fat 0.9g, fibre 0.5g, salt 0.1 g

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