Chocolate Almond Biscotti Biscuits

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Whether it's made as an edible gift, or simply to enjoy with a cup of espresso - this biscotti recipe is ideal!

16 Portions

Easy 60 Minutes

Ingredients

Ingredients

For the recipe  Chocolate Almond Biscotti Biscuits

For the Biscotti:

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)

preparation

Preparation

Step 1: Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a large baking tray with baking parchment.

Step 2: Sift the flour and Baking Powder into a bowl then rub in the butter until well blended. Stir in the sugar and Chocolate Chunks.

Step 3: 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. 

Step 4: 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!

Nutritional Information for the recipe Chocolate Almond Biscotti Biscuits

Per Serving Per 100 g / ml
Energy 435 kJ
104 kcal
1742 kJ
416 kcal
Fat 5.13 g 20.51 g
Carbohydrate 12.38 g 49.51 g
Protein 1.76 g 7.04 g

preparation

Preparation

Step 1: Preheat the oven to 190°C (170°C Fan, Gas Mark 5). Line a large baking tray with baking parchment.

Step 2: Sift the flour and Baking Powder into a bowl then rub in the butter until well blended. Stir in the sugar and Chocolate Chunks.

Step 3: 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. 

Step 4: 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!

Nutritional Information for the recipe Chocolate Almond Biscotti Biscuits

Per Serving Per 100 g / ml
Energy 435 kJ
104 kcal
1742 kJ
416 kcal
Fat 5.13 g 20.51 g
Carbohydrate 12.38 g 49.51 g
Protein 1.76 g 7.04 g
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