This time of year I love giving my loyal friends/clients little gifts to say thank you. I thought these Almond and Chocolate Biscotti made perfect little gifts. I know I always appreciate something handmade with love so likewise I think my friends are going to love them.
My friend Gale made these for me a couple of times when I lived next door to her. However, I didn’t quite attempt them myself. So after a few disasters (some as hard as rock, you needed a hammer to break them…lol) and adjusting the recipe a little these Almond and Chocolate Biscotti turned out perfect.
Biscotti is an Italian, twice-baked cookie. It is pretty easy to make and you can add chocolate, cranberry, nuts, the possibilities are endless. You can also dip them in some chocolate if you want some extra decadence.
These cookies are hard and crunchy. They are, of course, meant to be dunked in your tea or coffee or wine, like they Italians typically did!
You don’t need any fancy gadgets to make these cookies. It’s why I love them even more. You mix the dough all in one bowl. Divide them into three equal parts, roll them into logs and bake. I wanted little ones to fit into jars so my logs were fairly thin. It’s then removed from the oven, allow them to cool a little and slice them.
They go back into the oven for a few minutes and you have perfect Biscotti. These cookies also don’t have a lot of moisture in them so they will last a long time as long as they stored in an airtight container. No guarantees they actually will last, they are quite addictive.
Slicing the biscotti
I find that slicing them whilst they are still a little warm works well for me. As long as you use a sharp, serrated knife and slice in an angle they shouldn’t break
Why are they twice-baked
It is baked twice to allow them to become dry. Being dry means they can be stored for a longer time
If you’ve never tried these before please do yourself a favour and try them, They are delicious and you won’t regret it.
Looking for more cookie ideas take a look at my Holiday Cookies
Almond and Chocolate Biscotti
- 3 large eggs
- 1 tspn vanilla essence
- 1 cup/250ml castor sugar
- 2 cups/500ml cake wheat flour
- 1/2 cup/125ml self-raising flour
- 3/4 tspn bicarbonate of soda
- pinch of salt
- 1/2 cup slivered or whole toasted almonds
- 1/3 cup chocolate chips
- Preheat oven to 180 degrees Celsius
- Using an electric mixer beat the eggs, castor sugar and vanilla essence until light and foamy. About 2 minutes
- Sift in the cake wheat flour, self-raising flour, bicarbonate of soda and pinch of salt
- Use a wooden spoon and gently mix the ingredients together until they are combined
- Add the almonds and chocolate chips and mix it in using your hands
- You should have a soft dough
- Divide the dough into 3 equal pieces
- On a lightly dusted surface roll each piece into a log. You can make them as thick or thin as you want them
- Place them on a lined baking sheet. Bake in the oven at 180 degrees Celsius for 30-40 minutes until golden brown. Reduce oven temperature to 160 degrees Celsius
- Allow them to cool a little, about 5 minutes
- Use a serrated knife and slice them, cut them diagonally about 1.5cm pieces
- Place them back on a baking sheet and bake each side for about 2-3 minutes
- Remove from the oven and cool on a cooling rack. Store in an airtight container