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Chocolate Almond Biscotti
Biscotti are one of the most popular Italian cookies. These days biscotti are a sweet treat, made with a variety of nuts or fruits, but for the festive season we have this chocolate version. These crunchy biscuits are perfect for dunk one in an espresso, or just enjoy with a glass of vin santo.
How to make chocolate almond biscotti
Making these chocolate biscotti is very easy by following our recipe. First you need to toast almonds in the oven and set them aside. In a food processor ground chocolate together with sugar until it's very fine. Now combine dry ingredients - plain flour, hazelnut flour, cocoa powder, chocolate and sugar mixture, baking powder and salt. Add beaten eggs and toasted almonds into this and form a compact dough. Divide the dough into two pieces and make a logs on a baking tray. Bake in the preheated oven, then cool for about 5 minutes. Cut into 1.5 cm slices and bake them until crispy from both sides.
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Chocolate Almond Biscotti
COOKS IN: 1 hour plus chilling time
- 150 g plain flour
- 50 g hazelnut or almond flour
- 30 g cocoa powder
- 120 g brown sugar
- 80 g dark chocolate (65% cocoa)
- 100 g whole almonds
- 1 teaspoon baking powder
- 3 medium eggs
- 1 teaspoon vanilla extract
- 1 pinch of salt
- Spread the almonds on a baking tray and bake for about 10 - 12 minutes or until lightly browned and fragrant (170°C). Remove from the oven, cool completely and set aside.
- Reduce the oven temperature to 150°C. Line a baking tray with baking paper.
- In a food processor, place broken chocolate and brown sugar and process until the chocolate in very fine.
- In a large bowl combine together plain and hazelnut flours, cocoa powder, baking powder and salt. Add chocolate/sugar mixture into this.
- In another bowl whisk the eggs and vanilla extract for about 1 minute. Add this to dry ingredients.
- Tip onto a floured surface, add toasted almonds and work with your hands until compact dough form.
- With floured hands divide the dough in half. Roll each half of dough into a log shape about 30 cm long and 5 cm wide. Transfer the logs to the prepared baking tray. Bake for about 20 - 25 minutes (logs will spread during baking). Remove from the oven, place on wire rack and let cool for 10 minutes.
- Transfer the logs to a cutting board. Using serrated knife cut the dough into slices 1.5 cm thick on the diagonal. Place slices cut-side down on a baking tray and bake for another 5 minutes. Turn the slices over and bake until crisp and dry for another 5 minutes. Remove from the oven and cool on a wire rack.
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