About this recipe:A wonderful biscotti recipe, which is easy thanks to the help of your bread machine. They're finished in the oven, then dipped in chocolate when cool. This is a great food gift, as they keep a long time!
1 tablespoon dried active baking yeast
1 tablespoon instant coffee granules
4 tablespoons unsweetened cocoa powder
375g plain flour
5 tablespoons caster sugar
125g ricotta cheese
60g unsalted butter
75ml milk, scalded and cooled
4 tablespoons chocolate hazelnut spread, like Nutella
60g chopped pecans
85g plain chocolate chips
175ml double cream
250g plain chocolate, chopped
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Place the yeast, instant coffee, cocoa, four, sugar, ricotta cheese, butter, eggs, milk and chocolate hazelnut spread into the bread machine in the order suggested by the manufacturer. Set the machine for DOUGH and press the START button. At the beep - or at the end of the second knead - add the chocolate chips and pecans.
Grease a large baking tray. Form the dough into two thick logs about 9cm wide and 30cm long. Cover and let rise until double, about 1 hour.
Preheat oven to 180 C / Gas 4. Bake biscotti for 40 to 45 minutes, until edges begin to brown. Cool on wire racks. Using a sharp serrated knife, slice the logs into 1-2cm wide slices. Lay the slices cut side down on the baking tray. Bake for 5 minutes, turn and bake 5 minutes more, until dry. Do not brown.
When the biscotti are completely cool, make the chocolate dip. In a small saucepan, heat cream until scalding hot but not boiling. Remove from heat and stir in the plain chocolate until smooth. Allow to cool slightly. Dip biscotti halfway into the chocolate and set onto greaseproof paper to dry. Store in an airtight container. Do not refrigerate. These will keep for several weeks.
Very nice, but think you could probably reduce chocolate amount for coating as there seemed to be a lot!! I personally wouldn't reduce though as I love chocolate and they were delicious!!!! - 11 Sep 2014