Double chocolate almond biscotti
Try these sophisticated Italian-style biscuits, perfect as a gift or an after dinner treat
Difficulty and servings
Makes about 50 biscotti
Preparation and cooking times
Ready in 50 minutes
- 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.
- 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 3.0 g, saturated fat 0.9g, fibre 0.5g, salt 0.1 g
Recipe from olive magazine, January 2008.
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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 3.0 g, saturated fat 0.9g, fibre 0.5g, salt 0.1 g
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17 March 2012
Eloise commented on this recipe
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04 November 2012
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