Almond Biscotti Recipe With Double Chocolate

Double chocolate almond biscotti

Name: Double chocolate almond biscotti
Total time: 50 min
Yield: makes about 50
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

December 19, 2014 at 2:27 pm

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.