If you follow this blog regularly, you’ll have noticed that I reserve a special place in my heart (in my stomach) for Italian cuisine. Naturally Biscotti, something between a rusk and a biscuit, is one of my favourite treats. This is the ultimate indulgent snack for winter. It is sweet, filling and ideal for dipping into coffee. The best part is how easy it is to make as you literally just throw it all together and mix before baking.
- 100 g almonds, diced
- 100 g milk chocolate chips or diced milk chocolate slab
- 430 g flour
- 15 ml baking powder
- 300 g castor sugar
- 5 ml cinnamon
- 4 eggs
- 45 ml butter, melted
- Preheat oven to 160C and prepare a baking tray with baking paper.
- Sift together all the dry ingredients and add the almonds and chocolate.
- Beat the eggs and butter in a separate bowl and add to the dry ingredients. Mix until it forms a big piece of dough
- Divide into two pieces and press and roll it out into two long ‘french loaf’-type shapes.
- Bake for 45 minutes or until golden brown. Remove and leave to cool completely.
- Slice thin slices of biscotti (approximately 5 mm) with a sharp knife.
- Spread out on baking tray and bake for a further 20 minutes or until crispy at 60C.
- Let it cool and serve with coffee.