Ingredients
- plain flour 200g, plus extra for shaping dough
- cocoa powder 60g
- golden caster sugar 150g
- dark chocolate 60g, chopped
- baking powder ¾ tsp
- salt ½ tsp
- eggs 3, beaten
- vanilla extract 1 tsp
- blanched almonds 100g, toasted
- white chocolate 100g, chopped
Method
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 68
- Fat 3g
- Saturates 0.9g
- Carbs 9.5g
- Fibre 0.5g
- Protein 1.6g
- Salt 0.1g