Chocolate Biscotti
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
There's something magical about homemade biscotti, especially this chocolate version that's become my go to treat. These twice baked cookies are perfect for dunking in coffee and they're surprisingly quick to make with just 15 minutes of prep. I love using almonds in this recipe because they're packed with heart healthy fats and protein, making these biscotti feel a little bit more indulgent than they actually are. The best part? They stay fresh for days in an airtight container, so you can enjoy them throughout the week without any fuss.
Ella x
Ingredients
- 473 mlall-purpose flour
- 1 teaspoonbaking powder
- 710 mlcocoa powder
- 710 mlsugar
- 1 teaspoonsalt
- 2eggs
- 1 teaspoonvanilla extract
- 237 mlunsalted butter
- 237 mlchopped almonds
- 237 mlchocolate chips
Detail level
Instructions
- 1
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the flour, baking powder, cocoa powder, sugar, and salt.
- 3
In another bowl, beat the eggs and vanilla extract.
- 4
Add the egg mixture and butter to the dry ingredients, and mix until a dough forms.
- 5
Fold in the almonds and chocolate chips.
- 6
Shape the dough into a log on the prepared baking sheet and bake for 25 minutes.
- 7
Remove from the oven and let cool for 10 minutes.
- 8
Slice the log into 1-inch cookies and return to the oven for an additional 5 minutes on each side.
- 9
Let the biscotti cool completely before serving.
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