Almond and chocolate biscotti


Biscotti also known as biscotti di Prato and cantuccini. Twice baked Italian biscuits from the Italian city of Prato. Wonderful dunked in a strong coffee or cappuccino and they keep for some time, so can be enjoyed for longer. So many variations can be made and I shall be making up some more flavours soon, maybe with a twist! so stay tuned!


100g almonds chopped roughly
100g Chocolate chips or gravel size chocolate chunks
250g plain flour
2 1/2 tbsp unsweetened cocoa powder
150g caster sugar
1 tsp baking powder
1/2 tsp vanilla extra
3 large eggs lightly beaten


1.  Preheat oven to 180ºc/350ºf/gas mark 4.  In a large mixing bowl, throw in all the ingredients (apart from the eggs) mix well. Slowly stir in the beaten eggs and form into a dough using your hands.  If dough is a little wet add a bit more flour, but dough should be very soft

2.  Divide dough into two, and shape into two flat loaf shapes of about 3 cm thickness and 15-18 cm length.  Place both loaves on a baking tray lined with grease proof paper and bake for 20 minutes.  Leave the loaves to cool completely but leave oven on for second bake

3. Once cooled cut the loaves into 5mm slices and rebake again for a further 10 minutes this will crisp up the biscotti.  Cool on a wire rack.  Serve with a chocolate fondant or coffee or both! Indulge!


Adapted from Baking magic, Kate Shirazi with Susannah Blake