Chocolate chip biscotti
Cooking Time
Serves
Preparation Time
Ingredients
This recipe comes courtesy of Jennifer Earle's Chocolate Ecstasy Tours. You don't have to make this with chocolate chips and almonds. You can substitute raisins, orange peel, cranberries, white chocolate...whatever you want! There are tons of biscotti recipes around but this one is simple and tasty too.
2 large eggs (at room temperature)
200g caster sugar
1 tsp vanilla or almond essence
250g self-raising flour
50g dark chocolate, chopped
50g chopped almonds
Instructions
Preheat your oven to 170°C. Lightly grease and line a flat tray with baking (non-stick) paper.
Whisk the eggs with the sugar until mixture is pale yellow and the sugar has mostly dissolved. Add the essence. Sift the flour into the bowl and stir gently to combine. Add the chopped almonds and chocolate chips during the stirring. Try not to beat to heavily at this point, as you don't want to handle the dough too much. When the mixture starts to come together split in half and remove one half at a time and shape into a loaf on the tray.
Bake in the oven for about 25 minutes. The dough should still be pale and only just starting to crack. Remove each loaf and cool them on a wire rack for at least ten minutes. Slice the loaves on an angle into pieces 1-2cm thick. Return the slices to the tray and cook for a further 15 minutes, turning halfway through. Let the slices cool and store them in an airtight container. They will last about a month (if you don't eat them all sooner!).
Recipe: Chocolate Ecstasy Tours
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