Count them. Not one, not two, but three varieties of chocolate are involved in the creation of these aptly named triple chocolate biscotti. Not only that, but they are ‘Double baked for added crispness’ â„¢
Preparation time: 20 minutes
Cooking time: 40 minutes
Skill level: Easy – medium
- plain flour – 200g
- cocoa powder – 60g
- caster sugar – 150g
- baking powder – 3/4 tsp
- dark chocolate – chopped – 60g
- 3 eggs – beaten
- vanilla extract – 1tsp
- blanched almonds – toasted – 100g
- white chocolate – chopped – 100g
- salt – 1/2 tsp
Peheat the oven to 180C (gas mark 4)
Put the flour, sugar, cocoa, baking powder, dark chocolate and salt into a food processor and pulse until powdered. Add the eggs and pulse again until a dough is formed.
Tip out onto a floured surface and knead in the almonds.
Divide into 4 and roll out into 25mm x 300mm flat logs. Place onto a paper-lined baking tray and bake for 25 minutes.
Cut the baked dough diagonally into 15mm thick pieces. Put onto a baking tray and bake for a further 15 minutes.
Melt the white chocolate in a bowl over simmering water and drizzle over the biscotti in a Jackson Pollock style.
Eat … or store in an airtight container for up to 10 days.
Verdict: I don’t have a sweet tooth but I like these. Probably because they are not too sweet and the almonds give them a pleasant nuttiness.
Drink: Has to be a good milky mug of K4e.
Entertainment: Probably some crappy old 1950’s comedy on BBC7.