Chocolate and Almond Biscotti

These Biscotti’s are delicious, they are the perfect afternoon snack on a cold day. Take a break, make yourself a strong cup of coffee and dunk these wonderful biscuits in. Don’t tell the Italian’s I suggested that because it’s against their rules!

If you have an evening event and want to follow the more traditional Italian way to enjoy Biscotti, then pour yourself a small glass of Vin Santo (an Italian dessert wine) and let the Biscotti soak it up. 

They are really easy to make and it’s likely you will have most of the ingredients at home. The recipe is extremely versatile, meaning that you can switch out flavours and additions as you like. Use coffee extract instead of vanilla, a different type of nuts or perhaps some dried fruit instead of chocolate. Whatever creation you come up with I am sure it will be delicious!

Biscotti in Italian means “twice-cooked” and that’s exactly what we do here. First you bake the mixture as one long roll and once cooked you slice it and bake again. The second bake gives it the perfect crunchy finish.

These Biscotti’s store really well and can even be frozen. Once baked, flash freeze on a tray and then keep in a container. When you need them remove from the freezer and leave to defrost on the side, once defrosted bake again in the oven at 180°C for 10 minutes or so until they crisp back up.

🛒 Ingredients 🛒 

▪️80ml vegetable oil

▪️130g caster sugar

▪️2 eggs

▪️1 tsp vanilla extract

▪️270g plain flour

▪️1 tsp baking powder

▪️50g chocolate chips

▪️50g blanched almonds

👩‍🍳 Method 👩‍🍳

  1. Preheat the oven to 180°C. Line a baking sheet with greaseproof paper.
  2. In a bowl combine the eggs, vegetable oil, vanilla extract and sugar.
  3. Stir through the flour and baking powder. 
  4. Mix in the almonds and chocolate chips. 
  5. The dough will be quite sticky but this is good. As best you can, spread the dough into a log shape along the centre of your baking tray. It needs to be around an inch thick.
  6. Bake in the oven for 25 minutes until firm and lightly golden.
  7. Remove to a cooling rack and leave to cool until you can handle it. I sliced it quite quickly afterwards but if it’s too hot just wait.
  8. Once you can handle it, slice the biscotti into 3/4 inch thick slices.
  9. Lie these back on the tray and return to the oven, baking again for 5-10 minutes until they are golden and toasted.
  10. Leave to cool and enjoy with a hot cup of coffee.

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