Chocolate biscotti – a recipe for crispy, dry, twice-baked Italian cookies, also known as cantucci. The name biscotti means twice-baked, which is exactly what you do with these Italian cookies. They are quick and easy to make. The dough has flour, cocoa, sugar, baking powder, vanilla sugar, orange zest, cinnamon, eggs, whole almonds, hazelnuts and dark chocolate chips. It is easily kneaded together by hand, then shaped into two logs that are pressed slightly flat and baked. The baked logs are sliced and baked again until dry and crisp.
You can add different ingredients to the dough. I sometimes dip some of them in dark chocolate, but you can leave that out. These crispy cookies are perfect with a cup of coffee. Also try my classic biscotti with orange and almonds, without cocoa and chocolate, or my oatmeal cookies with buttercream and chocolate. Enjoy!
Chocolate biscotti
Ingredients
Instructions
Preheat the oven to 175°C (fan).
Put flour, cocoa, sugar, baking powder, vanilla sugar, cinnamon and orange zest in a bowl. Add the eggs and bring the dough together with your hands. Add the almonds, hazelnuts and chocolate and knead them well into the dough. If it is very sticky, add a little more flour.
Divide the dough into 2 equal pieces and roll them into long logs. Place them on a baking tray lined with baking paper and press them down slightly. Bake for 25 minutes.
Let the baked logs cool a little before cutting them into about 30 slices. They should still be warm. Place the slices on the baking tray and bake/dry them for 12-14 minutes at 150°C (fan). They should be crisp and dry.
Let the biscotti cool on a wire rack. Keep them in a cookie tin at room temperature. Enjoy!
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