Olive Magazine
Almond Biscotti Recipe With Double Chocolate

Chocolate biscotti

Published: December 19, 2014 at 2:27 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Makes about 50

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

Nutrition:
NutrientUnit
kcal68
fat3g
saturates0.9g
carbs9.5g
fibre0.5g
protein1.6g
salt0.1g
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Try these chocolate biscotti, then check out our homemade nougat, Baileys fudge, Christmas chutney, tiffin and plenty more edible Christmas gifts. Also discover more of our enticing Italian desserts including cannoli, panna cotta and tiramisu.

Ingredients

  • 200g plain flour, plus extra for shaping dough
  • 60g cocoa powder
  • 150g golden 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

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.

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