For the recipe Chocolate Almond Biscotti Biscuits
|125 g||Plain Flour|
|1||Dr. Oetker Baking Powder Sachet (1tsp)|
|40 g||Unsalted Butter (Cut into small pieces)|
|75 g||Caster Sugar|
|100 g||Dr. Oetker Extra Dark 70% Chocolate Chunks|
|2.5 ml||Dr. Oetker Moroccan Almond Extract (0.5tsp)|
|1||Medium Egg (beaten)|
Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a large baking tray with baking parchment.
Sift the flour and Baking Powder into a bowl then rub in the butter until well blended. Stir in the sugar and Chocolate Chunks.
Make a well in the centre then add the egg and Almond Extract. Mix to form a soft dough. Turn it out onto a lightly floured surface and form into a roll approx. 25cm (10inch) long.
Transfer to the prepared baking tray and press gently to flatten to a depth of 2cm ( ¾ inch). Bake for about 20 minutes until lightly browned. Cool for 5 minutes, then carefully cut into 16 slices. Place back on the tray and bake for a further 5-8 minutes to dry and crisp without browning too much. Transfer to a wire rack to cool and enjoy!
You can use the same quantities of Dr. Oetker White Chocolate Chunks and Sicilian Lemon Extract, or Dr. Oetker Milk Chocolate Chunks and Madagascan Vanilla Extract.
|Per Serving||Per 100 g / ml|