Chocolate and Almond Biscotti
Search results for Chocolate and Almond Biscotti
Ingredients
What you need
1 cup caster sugar
3 eggs
2½ cups plain flour, sifted
1½ teaspoons baking powder
150g (1 cup) whole almonds, toasted and roughly chopped
100g CADBURY Baking Milk Chocolate, chopped
1 cup caster sugar
3 eggs
2½ cups plain flour, sifted
1½ teaspoons baking powder
150g (1 cup) whole almonds, toasted and roughly chopped
100g CADBURY Baking Milk Chocolate, chopped
Chocolate and Almond Biscotti
Search results for Chocolate and Almond BiscottiIngredients
What you need
1 cup caster sugar
3 eggs
2½ cups plain flour, sifted
1½ teaspoons baking powder
150g (1 cup) whole almonds, toasted and roughly chopped
100g CADBURY Baking Milk Chocolate, chopped
1 cup caster sugar
3 eggs
2½ cups plain flour, sifted
1½ teaspoons baking powder
150g (1 cup) whole almonds, toasted and roughly chopped
100g CADBURY Baking Milk Chocolate, chopped
These easy to make classic Italian biscuits are the perfect to serve with a café style coffee.
Method
1. BEAT together the sugar and eggs until pale and thick. Fold in the flour, baking powder, almonds and chocolate until well combined. Turn out onto a lightly floured surface and knead until smooth.
2. DIVIDE the mixture in two and shape each into 30 × 5cm logs. Place on lined baking trays and bake at 180°C for 25-30 minutes until lightly browned and firm to touch. Allow to cool for 10 minutes.
3. REDUCE the oven to 150°C. Using a serrated knife, cut the logs on the diagonal into 1cm slices, then lay them, cut side down, on the tray and bake for 10 minutes. Turn and bake a further 10 minutes. Cool completely, then store in an airtight container for 2-3 weeks.
2. DIVIDE the mixture in two and shape each into 30 × 5cm logs. Place on lined baking trays and bake at 180°C for 25-30 minutes until lightly browned and firm to touch. Allow to cool for 10 minutes.
3. REDUCE the oven to 150°C. Using a serrated knife, cut the logs on the diagonal into 1cm slices, then lay them, cut side down, on the tray and bake for 10 minutes. Turn and bake a further 10 minutes. Cool completely, then store in an airtight container for 2-3 weeks.
