About this recipe:These biscotti are the perfect end to dinner. They are lightly sweet, crunchy and totally moreish. You can also serve them with coffee, tea, wine, ice cream, yoghurt or on their own.
Makes: 42 biscotti
75g unsalted butter
150g caster sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 teaspoons orange zest
280g plain flour
1 1/2 teaspoons baking powder
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
170g plain chocolate chips
70g almonds, toasted
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:25min › Cook:35min › Ready in:1hr
Preheat the oven to 170 C / Gas 3. Grease and flour a large baking tray.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract and zest. Combine flour, baking powder, nutmeg and salt. Stir into the creamed mixture until just blended. Mix in almonds. Divide dough into two pieces. Form into long flat loaves about 1.25cm tall and 30cm long. Place the loaves 5cm apart on the prepared baking tray.
Bake in preheated oven for 25 minutes or until a light golden brown. Cool on a wire rack for 5 minutes.
With a serrated knife, cut diagonally into slices about 1.25cm thick. Lay the slices flat on the baking tray. Bake for 10 minutes, turning over once. Transfer to a wire rack to cool.
Place chocolate chips into a small, microwave-safe bowl. Melt chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Use a spatula to spread chocolate onto one side of each biscotti. Let stand at room temperature until set. Store biscotti at room temperature in an airtight container.
I moved to the UK from America. I have a US recipe for Biscotti but I find that simple conversions do not always work. I tried this recipe and like it so much better! It was so, so easy I made two batches, one vanilla and one as listed. They came out fantastic! Thanks for sharing! - 16 Nov 2012