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Double chocolate almond biscotti

Name: Double chocolate almond biscotti
Total time: 50 min
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

50 minutes
makes about 50
A little effort

These double chocolate almond biscotti make great edible gifts, but are delicious all year round. Make them as a little treat to have with your coffee

Published: December 19, 2014 at 2:27 pm

Try these chocolate biscotti, then check out our homemade nougat, Baileys fudge, Christmas chutney, tiffin and plenty more edible Christmas gifts.

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

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.