Preparation: 20 minutes | Cooking: 25 minutes | Makes 24 | Suitable from 12 months | Suitable for freezing
220g whole almonds, finely chopped
250g plain flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
150g caster sugar
335g milk chocolate chips
1 teaspoon vanilla extract
2 tablespoons water
Preheat oven to 180°. Line baking sheet with parchment paper
In a medium bowl, combine flour, cocoa powder, baking powder, bicarbonate of soda, and salt. Add finely chopped almonds, and mix.
In a mixer, mix butter and sugar on medium speed for 1-1/2 minutes. Add eggs, one at a time.
Add the dry ingredients and mix on low speed until just combined to make a dough
Remove the dough and using your hands, divide the dough into two or three pieces and form into long flat shapes about 8" long x 1-1/2 inches wide. Place the hande of a wooden spoon in the middle of the sausage of dough and press lightly down, shaping the dough up around the handle, to make into a crescent shape
Place on the lined baking sheets and bake the shapes for 20 minutes.
Remove from the oven and when cool enough to handle, gently cut the loaves into 1/2 inch slices (a serrated bread knife works best). Return to the baking sheet fitting as many as you can on the baking sheet, you may need to do this in batches.
Bake the biscotti for another 3-4 minutes on each side, less if you like it softer. Makes about 24.
Decorate with 200g dark chocolate, melted
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