Crunchy Chocolate Biscotti
Biscotti take some time to make but the results are really worth it. They are great as a food gift as well as with afternoon coffee.
Ingredients
Serves: 24
- 350g plain flour
- 440g caster sugar
- 60g cocoa powder
- 5 eggs
- 1 teaspoon vanilla essence
- 1 teaspoon bicarb soda
- 1/2 teaspoon salt
- 150g slivered almonds
Directions
Preparation:20min ›
Cook:1hour ›
Ready in:1hour20min
- Preheat the oven to 180 degrees C. Grease two baking trays or line with baking paper.
- In a large bowl, combine all the ingredients except the almonds; mix well with a spoon. Stir in the almonds until well blended; the dough will be thick and sticky.
- Place half of the dough on prepared baking tray. Form a slightly rounded 10x30cm loaf that is about 2cm thick. Repeat with the remaining dough on a second baking tray and bake for 30 minutes.
- Remove from the oven and reduce the temperature to 170 degrees C. Allow the loaves to cool for 20 to 25 minutes, then cut into thick slices about 2 1/2 cm thick. Lay the slices cut side down on the baking trays and bake for 15 more minutes. Turn them over and bake another 15 minutes or until very crisp. Allow to cool, then store in an airtight container. Will keep several weeks.
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Reviews (6)
Used different ingredients. I love this recipe! I have made the biscotti 3 or 4 times for my boyfriend because he is a coffee and chocolate freak and he eats them up every time! I have never added the almonds as I never seem to have any around, but the last time I made these I added about half a bag of chocolate chips to the dough and they turned out extra chocolatey! - 21 Jul 2008
these are wonderful. For christmas gifts i drizzled white chocolate over them and dipped the ends in chocolate with crushed nuts for the non coffee drinkers.. they are perfect everytime - 21 Jul 2008
I love this recipe. These biscotti have been a BIG hit with my friends and family. I have brushed them with plain chocolate for a dark and rich flavour. The dough is very very sticky, but I found it easier when I added a bit more flour and kept my hands floured. The end result is worth it. - 21 Jul 2008
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