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Views: 664
Last Updated: 09 Jan 2009

Chocolate Biscotti

Recipe By: Leigh Anne  |  Photo By: Allrecipes
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Reviews (2)
Tweaks  (3)
  • serves: 24
  • yield: 4 dozen
  • ready in: 1 hour 20 mins (20 mins Prep - 1 hour Cook)
This recipe takes some time and quite a few baking trays, but it's well worth it. It makes plenty so you can give away as gifts with good coffee beans.

ingredients

  • 300g (11 oz) plain flour
  • 400g (14 oz) caster sugar
  • 60g (2 oz) cocoa powder
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 150g (5 oz) slivered almonds

preparation method

  1.   Preheat the oven to 180 C / Gas mark 4. Grease two rimmed baking trays, or line with baking parchment.
  2.   In a large bowl, combine all the ingredients except the almonds; mix well with a spoon. Stir in the almonds until well blended; the dough will be thick and sticky.
  3.   Place half of the dough on prepared baking tray. Form a slightly rounded 10x30cm (4x12 in) loaf that is about 2cm (1/2 in) thick. Repeat with the remaining dough on a second baking tray and bake for 30 minutes.
  4.   Remove from the oven and reduce the temperature to 170 C / Gas mark 3. Allow the loaves to cool for 20 to 25 minutes, then cut into thick slices about 3cm (1 in) thick. Lay the slices cut side down on the baking trays and bake for 15 more minutes. Turn them over and bake another 15 minutes or until very crisp. Allow to cool, then store in an airtight container. Will keep several weeks.
    
    
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More Tweaks (3)

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    I made these for Christmas and they were elegant, beautiful and yummy!

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    Turned out great. Thanks for the recipe. I left out the almonds becuase i had everything else on hand, and it was still good. I cooked it 15 minutes one way and 22 longer. They turned out super crisp and crunchy!

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›› More Reviews/Comments (2)

Reviews/Comments Reviews/Comments

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    Review: LAURADJ

    I love this recipe. These biscotti have been a BIG hit with my friends and family. I have brushed them with plain chocolate for a dark and rich flavour. The dough is very very sticky, but I found it easier when I added a bit more flour and kept my hands floured. The end result is worth it.