Double Chocolate Almond Biscotti
Indulge in the rich and decadent flavors of these double chocolate biscotti. A perfect harmony of cocoa, dark chocolate, white chocolate, and toasted almonds come together to create a crunchy and satisfying treat that pairs perfectly with your favorite hot beverage. Baked twice for that signature crispy texture, these biscotti are a delightful blend of sweetness and nuttiness that will have you reaching for one after another.
— Constant Cookbook
Ingredients
- 200g plain flour , plus extra for shaping the dough
- 60g cocoa powder
- 150g caster sugar
- 60g dark chocolate , chopped
- ¾ tsp baking powder
- ½ tsp salt
- 3 eggs , beaten
- 1 tsp vanilla extract
- 100g blanched almonds , toasted
- 100g white chocolate , chopped
Instructions
- Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa, ground almonds, sugar, chocolate chips, candied peel, orange zest and a pinch of salt into a large bowl, and mix well. Make a well in the centre, then add the nutmeg (if using), egg and vanilla extract. Use your hands to bring the mix together, kneading it firmly.
- Shape the biscotti dough into a log approximately 15cm x 5cm x 2.5cm deep. Transfer to a baking tray lined with baking parchment, then bake for 30 mins until firm to the touch (the log will split and crack a little on the top).
- Remove from the oven and cool for at least 10 mins. Use a sharp serrated knife to cut the log into slices 1-1.5cm thick.
- Put the biscotti back on the baking tray and reduce oven to 150C/130C fan/ gas 2. Bake for 30 mins or until the biscotti are completely hard to touch. Cool completely, then wrap in baking parchment or store in an airtight container.
Yield
Makes about 50 biscotti
Nutrition
- Calories: 171 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 21 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.2 milligram of sodium
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