Chocolate and almond biscotti

I decided on a whim to attempt these this afternoon – we had just enjoyed an iced coffee and a simply enormous chocolate croissant at a café in Kew this afternoon and I was feeling inspired to make something a bit Italian – so I channeled my inner Nigellissima-era Nigella Lawson and gave these a try.

Not nearly as complicated as I had initially thought, as it turns out. Rather faff-free biccies (if one ignores the whole cut-into-slices-and-bake-again bit… But that’s not too bad, really). You just whip eggs and sugar into a frenzy, fold in some flour and bicarb and whatever flavourings you fancy and away you go. Almost all the recipes I found online used a pitiful-sounding few grammes of nuts or chocolate so I’ve beefed this up to 50g of each. Come on… One could lose 25g of almonds in an eye and barely notice.

Image

Chocolate and Almond Biscotti 

  • 2 eggs
  • 100g caster sugar
  • 250g plain flour
  • 1/2 tsp bicarbonate of soda
  • 50g of almonds (whole, not flaked, ground or otherwise)
  • 50g of dark chocolate (you could probably use chips here)
  • Flavouring – zest of an orange or a lemon would be nice (probably optional)

Preheat the oven to 160 C (fan oven) and line a baking sheet with parchment. Roughly chop the almonds and chocolate and put to one side. Crack the eggs into a bowl, add the sugar and whisk (I used an electric hand mixer) until light and fluffy. Measure out the flour and bicarb and sieve into the egg mixture, throw in the nuts and chocolate and the zest and fold in until combined – it’ll be a sticky-ish dough.

Plonk onto a floured surface and roll into a sausage just shorter than your baking sheet and flatten out a bit and transfer to the tray. Bake for about half an hour or until lightly browned – it’ll swell up a bit but don’t be alarmed. Once it’s got this far, lift out to a chopping board and slice diagonally into 1cm-thick slices. Reduce the temperature of the oven to about 140C and place the sliced biscuits back on the baking tray (sliced side up) and bake for a second time to crisp up. Turn over after about 10 minutes and bake for another 5 minutes or so until nice and crisp on both sides and then place on a wire rack to cool.

Buon appetito!

Advertisements
Tagged , , , , , , ,

4 thoughts on “Chocolate and almond biscotti

  1. hilary shannon says:

    yummy di yum.
    Have a look at mandelbroit recipe x

  2. Will definitely need to try this out! Thanks!

  3. They look so delicious!

    I posted an article on different types of cakes. Why not choose your favorite cake? 😉
    http://bakistryblog.wordpress.com/2013/06/02/choose-your-favorite-cake/

  4. @700words says:

    just found your blog, after @belgianwaffling retweeted your rather amazing periodic table cupcakes – equally impressed by both the blog and the baking! Your blog looks exactly like I wished mine looked (content and witty name included!). Although I’m only two days in, so perhaps theres time yet – except for the name, I’m stuck with that. Will be back to follow your adventures of both the baking and knitting variety 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: