Biscotti is the Italian king of dunking biscuits; rich tea being the Irish equivalent I’m sure. Here’s a recipe from BBC Good Food for chocolate biscotti which is perfect for dunking … actually, it is too hard and crunchy is do anything else. And on these chilly days what better accompaniment to a steaming cocoa.
These ingredients make approx 40.
- 170 plain flour
- 40g cocoa powder
- 100g caster sugar
- 40 dark chocolate, roughly chopped
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 3/4 tsp vanilla
- 60g roasted hazelnuts (or roasted almonds if you prefer)
- Preheat to to 180C. Line a baking tray with greaseproof paper.
- Put the flour, cocoa powder, sugar, dark chocolate, baking powder and salt into a food processor. Pulse until finely ground.
- Add the eggs and vanilla then pulse until a dough forms.
- Dust your worktop with a combination of icing sugar and flour. Tip the dough onto the worktop and knead in the nuts.
- Divide into 3 and shape into 2.5cm wide x 30cm flat logs.
- Place all 3 rolls on the tray and bake for 25 minutes.
- Allow to cool in the tray, then remove and place on a chopping board.
- Use a serrated knife to diagonally cut the baked dough into 1.5cm wide slices. Line the tray with more greaseproof paper and cook for 15 minutes.
- Remove and cool on a wire rack.
- Serve with a nice cuppa with tea, coffee, hot chocolate or store for up to 10 days in an airtight container.
Gorgeous! Have you ever tried spreading tempered chocolate on one side of them? David Lebovitz does that – they’re diviiiine with the added chocolate (and it melts in your tea or coffee when dipped!)
Have added this to my list of things to try over the holidays – thank you!
I saw that alright … but thought it might be too indulgent :-0