Today I had a craving for chocolate, as their wasn’t any in the house I had a rummage through the cupboard to see if I had anything to make either a chocolate cake or chocolate cookies. It was coffee time also so I thought why not biscotti?
I had cocoa powder, roasted almonds and the other fixings, so this lovely recipe was dreamed up and made into lovely little coffee dippers.
2 cups of plain flour
1/2 cup dutch cocoa powder
1 tsp baking powder
1/4 tsp salt
1 cup brown sugar
1 cup almonds or any other nuts you have
1. Preheat oven to 170 degrees. Line a baking tray with baking paper
2. Sift flour, cocoa powder, salt, baking powder into a bowl. In the bowl of an electric mixer beat the butter, sugar and vanilla until pale and fluffy. Add an egg at a time and mix until incorporated.
3. Add flour mixture and beat until a firm dough forms. Add in the almonds and mix until combined.
4. Transfer dough to the prepared baking tray, form into a flattened log around 2 cm. Bake until slightly firm around 25 minutes. Cool out of the oven for around 5 minutes. Reduce oven to 150c.
5. On a cutting board, using a bread knife cut biscotti into 2cm thick slices. Arrange cut sides down back onto the baking tray and bake for a further 9 minutes. Transfer to a wire rack to cool.
Will keep around a week in a air tight container