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Double Chocolate Biscotti
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Calories:
Author:
Julie
Ingredients
280
gm flour
75
g
Dutch process cocoa powder
1
tsp
baking soda
1/4
tsp
salt
3
large eggs
lightly beaten
200
gm sugar
1
tsp
vanilla extract
125
gm almonds
toasted and chopped coarsely
120
gm chocolate chips
Instructions
Preheat the oven to 350F (180C) degrees.
In a mixing bowl, sift together the flour, cocoa powder, baking soda, sugar and salt.
Roughly whisk 3 eggs and vanilla and stir it through the dry ingredients.
Add the nuts and the chocolate chips and combine until the dough holds together.
If necessary add a few teaspoons of water.
Line a tray with baking paper.
Divide the dough in half and roll into two logs.
Flatten the top a little.
Bake for 30 minutes or until a skewer comes out clean.
Remove the biscotti from the oven and allow to cool for 15 minutes.
Reduce the oven heat to 150 degrees.
Using a serrated knife carefully slice the log into 3/4 cm slices.
Arrange the biscotti on the baking tray.
Cook for a further 20.
Once baked, cool the cookies completely then store in an airtight container