Biscotti, is one of my favourite kinds of biscuits- but it has to be fully loaded. No skimping on the nuts! See my Whole Nut Biscotti for an alternative recipe. If you don’t like the sound of the flavours, just make up the weight with something else- dried apricots are particularly good. And the best part is, there’s no need to chop, because you have to slice through them anyway. I used Green & Blacks Cherry Chocolate, which has chunks of dried cherries in the chocolate. If you decide to use plain old dried cherries then make sure they are soft first- perhaps try soaking them in some Vin Santo. The twice-baking method isn’t as painful as it sounds, but if you’re looking for a quick chocolatey fix then I would recommend my Chocolate Flapjacks which are prepared and baked in 30 minutes. These have no added oils or butter and the key is in whisking the eggs and sugar until they leave a trail that lasts longer than five seconds, so be patient.
A colleague of mine at work thought up this idea after trying to infuse our coffee with cocoa nibs. The result was bitter and not recommended but the biscotti idea sounded foolproof to me. Being such a cocoa nib fan I couldn’t wait for her to create a recipe for me. I had to try it out myself. If you decide to omit the cocoa nibs (how could you?) then omit the cocoa powder too, and add an extra 2 tbsp of flour.
Almond and Cherry Chocolate biscotti
Traditionally biscotti are for dunking in coffees, but I think they also work well with tea.
Makes about 30 cookies
Diet Facts: well….there’s not butter
3 large eggs
200g/8 oz caster sugar
½ tsp vanilla extract
250g/9 oz plain flour, sieved
½ tsp baking powder
1/8 tsp salt
2 tbsp Cocoa powder
85g/3 oz cocoa nibs, optional
250g/9oz Green & Blacks Dark Chocolate with cherries or other chocolate with cherry pieces
200g/8 oz Almonds, toasted (or other nuts)
1/ Preheat the oven to 170C/300F/gas 3. Line two trays at least 30cm long with parchment. With electric beaters (or even better a kitchen aid with a whisk attachment) whisk the eggs and sugar together until you can make airy ribbons of the mixture that leave an impression on the surface. This will take 10 minutes, which is why a kitchen aid is preferable.
2/ Stir in the vanilla then sift over the flour, baking powder, salt and cocoa powder and gently fold through with a spatula until fully combined before folding through the cocoa nibs, chocolate and nuts. Make 2 logs using wet hands on your lined sheet trays
3/ Place in the oven for 30 minutes or until set, lightly brown and no longer wet in the centre when you gently press it with your fingers. Remove from the oven and let sit for 10-15 minutes before using your large serrated knife to slice the biscotti into 3 cm thick slices. Turn the oven down to 110C/200F/gas 1/2 and place the biscotti facing open side up on a wire rack back into the oven for another 30 minutes or until dried out. Store in an airtight container.