Dark chocolate biscotti

Nespresso cappuccino with dark chocolate biscotti © dan&tuesday

Nespresso cappuccino with dark chocolate biscotti © dan&tuesday

I have been wanting to do some baking but in the summer, I don’t really crave a lot of heavy cake-based kind of desserts. Eating fresh fruits beats any kind of fancy dessert in the summer. My favourite summer dessert is probably Eton Mess.

Still, I fancy getting the oven working to make me something lovely that does not need to be eaten in a couple of days. This biscotti should last a week if you store it well.

I have adapted this from the Hamlyn Cookery Book which is a fantastic book for beginning cooks (like myself).

You will need:

  • 150 g of dark chocolate, chopped (I only have chocolate chips in my cupboard so I used those)
  • 25 g of unsalted butter (Also run out so I used a slightly salted one)
  • 225 g self-raising flour
  • 2 free-range eggs
  • 50 g light muscovado sugar (Didn’t have any so I used light brown caster sugar)
  • 1 tsp vanilla extract
  • 100 g almond nuts, chopped or sliced (original recipe called for pecan nuts)
  • icing sugar, for dusting

Tools

  • baking sheet, greased or lined with baking paper
  • Pre-heated oven at 190˚C
  • mixing bowls

What to do

  1. Melt 200g of the chopped dark chocolate with the butter.

    melting chocolate © dan&tuesday

    melting chocolate © dan&tuesday

  2. Sift self-raising flour to a mixing bowl and then add eggs, sugar, nuts, vanilla extract, and the melted chocolate and butter mixture.

    mix everything © dan & tuesday

    mix everything © dan & tuesday

  3. Add the rest of the chopped chocolate until you have a dough.

    make it into a dough © dan & tuesday

    make it into a dough © dan & tuesday

  4. Dust the work surface with flour, transfer the dough, and cut it in half.
  5. Form two logs of about 10 inches long (really depends on how big the baking sheet is!), flatten to about 2 cm thick (a little less than an inch). Transfer to the baking tray and then bake for 18-20 mins.

    cut into two logs © dan & tuesday

    cut into two logs © dan & tuesday

  6. Remove from the oven and then reduce the heat of the oven to 160˚C.
  7. Leave the biscotti to cool for 20 mins before cutting it with a bread knife (serrated) into 2 cm thick slices. In my first try, it keeps crumbling so I lost a few biscotti :-( So I started cutting them a bit thicker.

    Leave to cool © dan & tuesday

    Leave to cool © dan & tuesday

  8. Place the cut biscotti back into the baking tray with a little space in between them and then cook for another 15 mins.
  9. Transfer to a wire rack and then dust with icing sugar.

    Dust with icing powder © dan & tuesday

    Dust with icing powder © dan & tuesday

  10. Best served with coffee.

PS. I still love my Nespresso machine. It’s one of the best things I bought for our kitchen.

PPS. I am really liking the new flickr look, I find that inserting images is easier and does not involve going back and forth pages for me.

PPPS. I re-discovered smitten kitchen and Deb shares a chocolate hazelnut biscotti which I’ll try next time.

About these ads

18 comments on “Dark chocolate biscotti

  1. Pingback: nespresso cappuccino recipe | NESPRESSO COFFEE CAPSULES

  2. Pingback: Latest Vegetarian Recipes News | Best Vegetarian recipes

  3. Pingback: Cool Vegetarian Recipes images :: Call Rescue 911

  4. Pingback: Baked Doughnuts | Cooking and Cooking

  5. Pingback: Cool Self- Raising Flour images | dadalolo

  6. Pingback: Recipe: Grilled Eggplant Cannelloni with Ricotta | Vegetarian Christmas Recipes

  7. Pingback: Mezzetta(R) Crowns $25000 Grand Prize Winner of Fourth Annual "Make That … | Vegetarian Christmas Recipes

  8. Pingback: Latest Vegetarian Recipe News | Vegetarian Christmas Recipes

  9. Pingback: img_3327_2010

  10. Pingback: Nice Vegetarian Recipe photos | Recipe Ideas

  11. Pingback: Nice Vegetarian Recipe photos | Recipe Ideas

  12. Pingback: Dark Chocolate Biscotti | Easy Food Cooking Recipes

  13. Pingback: Dark chocolate biscotti - Weightloss Plans

  14. Pingback: Cool Vegetarian Recipes images | The Importance Of Vegan

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s