Today I am making delicious Italian biscuits – biscotti – with chocolate and almonds. Choose only best quality dark chocolate or chocolate drops (min 70% cocoa!). There are plenty of other nuts and dried fruits that can be used instead of chocolate and almonds. Try my Golden raisin and walnut biscotti.
This recipe is really simple and easy to make. Your dry ingredients would be – some plain flour and baking powder to increase the dough in volume and lighten the texture of biscuits. A little bit of sugar – I add only 2 1/2 – 3 tablespoons of sugar which is about 40 g, but if you have a sweet tooth – go ahead and add more.
Mix in your wet ingredients – whole egg, almond syrup (Monin is really good) and melted butter (make sure it’s not boiling hot).
Next step is adding a small handful of roughly chopped chocolate and almonds. You would need your hands to knead the dough so that the nuts and chocolate go into the middle of it. You may find the dough a bit sticky – simply use a little bit of flour but not too much. Alternatively grease your hands with a little bit of oil.
Form a log. No need to flatten it as it will spread out naturally.
That how it looks after 20 minutes in a pre-heated to 160C (fan on) oven. The top is crusty but it is still a little bit uncooked in the middle. That’s the perfect time to start cutting in slices.
Believe me a this stage you will be tempted to nibble a chunk…at least I was.
Put it back in the oven to dry out for about 10 minutes, then cool on a wire rack. Store biscotti in an airtight container for 2-3 weeks. I keep biscotti near to my coffee machine as I love dipping them in my cappuccino.
- 110 g plain flour
- 1 tsp baking powder
- 40 g caster sugar
- 1 egg
- 2 tsp almond syrup
- 1 tbsp melted butter
- 15 g dark chocolate, roughly chopped
- 1 small handful (~15 g) almonds, roughly chopped
- Preheat the oven to 160C fan on.
- Combine the dry ingredients in a bowl.
- Add the egg, almond syrup and melted butter and mix to form a dough.
- Gently stir in the chocolate and almonds.
- Transfer the dough on a floured work surface and lightly knead until smooth.
- Shape into a log and place on a baking tray lined with a parchment.
- Bake for 15-20 minutes, or until a light crust forms to be able to cut without squashing.
- Cut into slices about 1cm thick and continue to bake for 7-10 minutes.