Thursday, September 24, 2009

Chocolate Biscotti

It seems I can't get enough of these! A couple of pointers here, improved from my previous recipe
Since the mixture can be a bit loose, use the cling film to roll the dough before putting into the tray. Also, DO let cool before cutting. This will avoid the semi cooked dough from breaking. As. the name implies, biscotti are twice cooked. This is a must. Time can vary so keep an eye out while cooking

1 1/2 cup flour
1/2 cup cocoa (choose a good quality type)
1/4 cup sugar
1 tsp baking powder
2 eggs (beaten)
1/4 cup milk
2 1/2 tbs canola oil
2 tbs honey
1/2 cup coarsely chopped walnuts.

Pre heat oven to 350F
Combine the flours, cocoa, sugar and baking powder.
Add the eggs, milk, canola oil, honey and mix well
Add the walnuts
Mix until the dough is well blended
(I use my hands here-easier and more fun!)

Put the dough on a long sheet of plastic wrap and shape into a flat log about 12" long, 3" wide and 1" thick. You will need the plastic cos the dough is rather sticky.Lift the wrap and transfer the dough to a non stick baking sheet.
Bake for about 20-30 mins until lightly browned.
Remove from the oven, put onto another baking sheet or a cutting board and leave for a few minutes to cool slightly.
Cut crosswise on the diagonal using a serrated knife and cut slices of about 1/2" thick.
Put the slices back on the baking dish, cut side down and bake for another 15-20 mins or until crisp.
When cool, you can dust with powdered sugar (or not!)
They keep well in an airtight container and are delicious with a cup of coffee!


  1. Yum, I love biscotti and these look wonderful. I see some biscotti baking in my future. Homemade biscotti are so much better then any you can buy.


  2. These look wonderful! I have only made homemade biscotti once but I should again soon!!


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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.