Chocolate and Almond Biscotti

Here’s a recipe I tried twice now and it worked for me. although didn’t think it would. As you know biscotti means bake twice and once you’ve done so then this amazing Italian biscuit will survive two weeks and can be frozen.


2 large eggs – and I do mean large

2/3 cup of sugar ( I use my pot of vanilla-infused sugar)

1 tsp vanilla extract – the good stuff

1/4 tsp salt

1 3/4 cups of good plain flour

1 tsp baking powder

Sliced almonds and bashed-up dark chocolate – a good one not a cooking one

Crack the eggs in to a bowl and whisk, add the sugar and then whisk some more, a lot more. Whisk like crazy til the mixture is rich and stringy.

Add the vanilla and stir

Add the salt and baking powder to the flour in another bowl and stir, then transfer to the egg mixture.

Mix it all up with a wooden spoon.

Then add almond slices and chocolate to your taste.

You can replace half the flour with cocoa powder for a very chocolatey taste.

Anyway, what you will have is a sticky mass, which doesn’t look like it will work.

Transfer the mixture onto a grease-proof sheet on a tray in a log-like fashion.

Whack it into the oven at 180 deg for 35 mins. Take it out and have a look. It should look like a slightly domed bread. Test it. If it’s baked in the middle then slice it up and lay the sliced pieces out on their backs and pop back in for 10 mins or so. Flip them and put back in again.  

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