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Chocolate biscotti
Chocolate biscotti
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Total Time:
1 hour 35 minutes
Italian biscotti - crunchy, no-fat treat perfect for on-the-go. Indulge in festive chocolate version.
Ingredients:
  • 200 g plain flour
  • 60 g quality cocoa powder
  • 175 g caster sugar
  • 100 g quality dark chocolate (70%)
  • 100 g shelled pistachios
  • 40 g dried cranberries
  • ¾ teaspoon baking powder
  • 3 medium free-range eggs
Instructions:
  • - Preheat oven to 180ºC/gas 4 and line 2 large baking trays with baking paper. - Chop chocolate, pistachios, and cranberries into chunks. - In a food processor, combine flour, cocoa, sugar, half of the chocolate, baking powder, and salt; pulse until mixture is fine crumbs. - Add eggs and vanilla to the processor; pulse until dough forms. - Transfer dough to a floured surface, add pistachios and cranberries, then shape into 2 logs. - Place dough logs on one baking tray and bake for 25 minutes. - Cool in the tin, then cut into 1.5cm-thick diagonal slices. - Arrange the slices on baking sheets and bake for 15-20 minutes until firm. - Melt remaining chocolate, drizzle over biscotti, and let set for 20 minutes. - Store in an airtight container after they have cooled.

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