Monday, 5 September 2011


These biscotti are delicious with a cappuccino, latte, or even a cup of tea! Biscotti means 'twice-cooked', so as you'd expect you have to bake these twice. The first time browns them, then the second time dries them out to give them the traditional texture.
Biscotti are traditionally made with ground almonds, but the recipe I've used here is nut free. It really is a ridiculously easy one not to mention delicious, so nut allergy or not fill your boots!

Prep time: 20 Mins
Baking Time: 60 Mins (ish)
250g Plain Flour
250g Caster Sugar
1/2 Tbsp Baking Powder
2 Large Eggs (Beaten)
1 Tsp Vanilla Extract
300g Dark Chocolate Chips

Before we start I just want to mention that although I'm using chocolate chips you can substitute with whatever you like really. If you want to replace half the chocolate with nuts that's fine, or even something like dried fruit is great too.
Anyway, preheat the oven to 180C/350F/Gas 4 and line a large baking tray with baking paper. Put the flour, sugar and baking powder in a bowl, make a well in the middle and add the eggs and vanilla. Start it off with a wooden spoon, add in the chocolate chips, then get your hands in there and mix it into a dough. Dust your hands with a little flour then divide the mix into two. Roll into two sausages, about 3cm in diameter and place on the tray. Leave a large gap between them as they will spread out whilst cooking and stick them in the oven. After about 25-30 minutes or until lightly brown take them out and leave them to cool for about 15 minutes, which will help them firm up. At the same time turn the oven down to 140C/2755/Gas 1. Using a serrated knife slice the biscotti on an angle, about a 1cm thick then lay them back down on the tray (You should get about 30 out of the mix). Put them back in the oven, then after 12 minutes take them out and turn them over. Put them back in for another 12 minutes then remove and leave to cool. Bosh, you're done!

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