Biscotti is a classic Italian almond biscuit that is, traditionally, eaten alongside (and dipped into) sweet Italian dessert wine. Personally, I much prefer them alongside a hot coffee come 11 o’clock! However you like to enjoy them, these are unfussy and delicious and made extra special dipped in chocolate.
Chocolate dipped almond biscottiPrint This
- 120g plain flour
- 50g ground almonds
- 1/2 teaspoon of baking powder
- pinch of salt
- 50g whole almonds, sliced in 1/4s lengthways
- 1 teaspoon of vanilla or almond extract
- 70g light brown sugar
- 40ml milk or dairy free alternative
- 15ml maple syrup
- 50ml coconut oil, melted
- 50g dark chocolate, melted
Preheat the oven to 180c degrees, and line a baking tray with parchment paper.
In a mixing bowl combine the plain flour, ground almonds, baking powder, salt, sliced almonds, and sugar.
In a separate mixing bowl combine the vanilla/almond extract, milk, maple syrup, and coconut oil.
Pour the wet ingredients into the dry and thoroughly combine until a dough forms.
Tip your dough out of the bowl and mould it into a long log shape, approximately 5cm wide and 30cm long, and place onto your lined baking tray.
Bake for 20 minutes.
Take out and let cool completely before diagonally cutting your log into slices.
Place your slices flat on their side and bake for another 4 minutes.
Flip your biscotti over onto the other side, and bake for another 4 minutes.
Remove from the oven and leave to cool.
Once your biscuits have cooled, dip half of them in melted dark chocolate and place in the fridge to set.