Twice-baked crunchy almond flavoured Biscotti studded with chocolate chips!
Biscotti, meaning twice-baked in English, are Italian almond cookies. They are twice-baked, oblong-shaped, dry, crunchy, and dipped in a drink. Many love to dip them in coffee! The traditional recipe uses no butter, oil, or milk, but in my recipe I have used butter, and a little bit of oil. I also have no actual almonds in these, just the flavour, and lots of chocolate chips. I prefer the flavour over the actual nuts.
Since Biscotti is a very dry cookie, they are traditionally served with a drink. I love dunking mine in a nice hot cup of tea.
Biscotti means twice-baked because they are first baked as a whole (oblong-shaped), then baked again as slices. Baking them twice is what makes these cookies deliciously crunchy, and dunkable!
Chocolate Almond Biscotti
- 1 cup plain flour 125g
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter 40g
- 1/3 cup caster sugar 75g
- 1/2 cup chocolate chips 90g
- 1 large egg beaten
- 1 tablespoon vegetable oil
- 1 teaspoon almond extract
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 could 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 dry, and crisp. Turn them over, and repeat. Let cool for a few minutes before transferring to a wire rack to cool completely.