Chocolate biscotti
These double chocolate and almond biscotti make great edible gifts, but are delicious all year round. Make them as a little treat to have with your coffee
- 200g plain flourplus extra for shaping dough
- 60g cocoa powder
- 150g golden caster sugar
- 60g dark chocolatechopped
- ¾ tsp baking powder
- ½ tsp salt
- 3 eggsbeaten
- 1 tsp vanilla extract
- 100g blanched almondstoasted
- 100g white chocolatechopped
Nutrition: per serving
- kcal68
- fat3g
- saturates0.9g
- carbs9.5g
- fibre0.5g
- protein1.6g
- salt0.1g
Method
step 1
Heat oven to 180C/fan 160C/gas 4. Put the flour, cocoa, sugar, dark chocolate, baking powder and ½ tsp salt into a food processor. Pulse until pulverised. Add the eggs and vanilla and pulse until a dough forms.
step 2
Tip the dough onto a counter dusted with flour and knead in the nuts. Divide into 4 and shape into 2.5cm wide × 30cm flat logs. Lift them onto a paper-lined baking sheet. Bake for 25 minutes. Cool.
step 3
Use a serrated knife to diagonally cut the baked dough into 1.5cm pieces. Put on a baking sheet and cook for a further 15 minutes. Cool on a rack.
step 4
Melt the white chocolate, in the microwave or in a glass bowl set over a small pan of simmering water, and then drizzle over the biscotti. Serve immediately or store for up to 10 days in an airtight container.
