These Italian biscotti cookies are easy to bake and perfect served on the side of a coffee. Discover how to make this chocolate-dipped almond cookie with our simple dessert recipe.
This chocolate biscotti recipe brings back fond memories of family holidays in Italy, and makes for a brilliant gift for Mother’s Day or a birthday.
Plus: It has chocolate.
This traditional take on the classic Italian biscuit recipe throws in a dash of Cointreau. This isn’t an essential addition, so feel free to drop it, but it adds a hint of a beautiful zest to the biscotti that I can’t get enough of.
- 2 cups plain flour
- 3/4 cup golden caster sugar
- 1 tsp baking powder
- 1 1/2 cups whole almonds, chopped
- 1 1/4 pistachio nuts, chopped
- 3 medium eggs
- 1/2 tbsp cointreau
- 50g finest dark chocolate
Preheat your oven to 180C/350F. Line a large baking sheet with greaseproof paper.
Mix the flour, sugar, baking powder and nuts in a large bowl until combined
Add the eggs and Cointreau and stir until the mixture comes together in a ball./ If the dough seems too wet, add a little extra flour.
Divide the dough into two and shape each piece into a long sausage measuring about 20cm long by 7.5cm wide. Place the sausages of dough on the baking sheet and flatten slightly so they are about 2.5cm high.
Bake in the centre of the oven for 20 minutes until the dough is golden brown and feels cooked through. Remove from the oven and leave to cool for 15 minutes. Leave the oven on.
Place the baked dough on a chopping board. Cut on the diagonal into slices about 1.5cm thick and place them cut side up on the baking sheet.
Bake for another 10 minutes, then turn the slices oven and bake for another 5 minutes. They should look golden brown and crispy. Remove the biscotti from the oven, place on a wire rack and leave to cool completely.
Melt the dark chocolate in a bowl over a pan of simmering water for 3-5 minutes, or until completely melted. Using a teaspoon, drizzle a small amount of dark chocolate over each biscuit.
Once you have finished drizzling the dark chocolate, leave to dry for half an hour, or until completely set.