Chocolate Almond Biscotti
Twice-baked crunchy almond flavoured Biscotti studded with chocolate chips. Perfect tea or coffee dunkers!
Servings: 10 - 15 cookies
Calories: 112kcal
Ingredients
- 1 cup (125g) plain/all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons (42g) unsalted butter
- ⅓ cup (75g) caster/granulated sugar
- ½ cup (90g) chocolate chips
- 1 large egg beaten
- 1 tablespoon vegetable oil
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 190C/375F/Gas 5. Line a baking tray with parchment paper, and set aside.
- Whisk together the flour, baking powder, and salt. Rub in the butter until well combined. (You may use a food processor). Mix in the sugar, and chocolate chips. Add the egg, oil, and almond extract, and mix to form a soft dough.
- Turn onto a lightly floured surface, and form into a roll, about 25cm (10") long. Transfer to the prepared baking tray, and press gently to flatten to a depth of 2cm ( 3/4").
- Bake for about 20 minutes until lightly browned. Cool for 10 minutes, then carefully cut into 10 - 15 slices.
- Place the slices back on the baking tray, and bake for a further 5 - 7 minutes until crisp. Turn them over, and repeat. Let cool for a few minutes before transferring to a wire rack to cool completely.
Notes
Cookies stay fresh, in an airtight container, at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge.
Nutrition
Serving: 1cookie | Calories: 112kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 74mg | Fiber: 1g | Sugar: 8g