Dairy Free · Food · Sweet

Chocolate Biscotti

  • IT’S CHRISTMAS WEEK!!! So obviously this week’s post is going to be christmassy. I have to admit I am so stressed because I am the one in charge of all the meals this year so it has to be perfect! Today’s recipe comes from Italy and is inspired by Jamie Oliver. I really wanted to try baking biscotti because it puts you in a festive mood and it’s a good treat for the holidays (um um I see you getting excited at the idea of eatin juicy turkey and delicious desserts 😉 ). It was my first time baking chocolate biscotti but it was a success too. So much that I only have one picture because everything was gone 10 minutes later. It will go perfectly with your coffee, tea, hot chocolate or eggnog. 
  • Ingredients: 
    • 200 g plain flour
    • 60 g quality cocoa powder
    • 175 g caster sugar
    • 100 g quality dark chocolate (70%)
    • 100 g shelled hazelnuts
    • ¾ teaspoon baking powder
    • 3 medium free-range eggs
    • 1 teaspoon vanilla extract
    1. Heat the oven 180ºC/gas 4. Line 2 large baking trays with baking paper.
    2. Weigh out all the dry ingredients and very roughly chop the chocolate,hazelnuts into chunks. If you don’t have a food processor like me you can use a freezing bag and crunch it with a rolling pin.
    3. With a wooden spoon mix the flour, cocoa, sugar, half of the chocolate, baking powder and ½ teaspoon of sea salt into a large bowl.
    4. Beat together and add the eggs and vanilla and mix until the dough just comes together.
    5. Tip onto a floured surface and work the dough to a ball.
    6. Divide the dough into 2 pieces and shape each piece into a log approximately 3cm x 30cm.
    7. Carefully transfer the dough logs onto one of the baking trays and bake for 25 minutes, until hard on the outside but not all the way through – this will allow you to slice the biscotti without the log crumbling. Leave to cool in the tin.
    8. With a serrated knife, cut the biscotti diagonally into 1.5cm-thick slices. Arrange the slices on the baking sheets and bake for 15 to 20 minutes, until firm. The biscuits may still seem a little soft but they will firm up as they cool.
    9. Melt the remaining chocolate in a bowl over a pan of gently simmering water. Drizzle it over the biscotti and leave for about 20 minutes to set. These will keep in an airtight container for a few days.

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