Chocolate Biscotti

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Yummy Chocalate Biscotti - all the goodness and pleasure of chocolate

prep time

1 Hr

cook time

2 Hrs

serves

Ingredients

108 gms all purpose flour
12 gms cocoa powder
¼ tsp baking powder
a pinch of salt
1 egg
65 gms sugar
¼ tsp vanilla extract
70gms chocolate chips

Method

To a bowl, add the egg.
Next, add the sugar.
Then, add the vanilla.
With a spatula, mix it in.
In a separate bowl, sieve in the flour.
Add the cocoa powder.
Then, add the baking powder.
Next, add the salt.
Sieve everything in.
Add this to the egg and sugar mixture.
With a spatula, mix everything in and make it into a dough. The dough will be quite sticky.
Finally, add the chocolate chips and fold them in.
Flour your work surface.
Put the dough on it.
And form it into the shape of a log. Layer it on a baking tray.
Bake in a pre heated oven at 180 degrees for 20 mins. Let them cool down completely on a wire rack. Take one log and put it on your chopping board. Diagonally cut into smaller sizes.
Layer them back again on a baking tray and bake in a pre heated oven at 180 degrees for another 15 minutes. Let them cool down completely before serving.
The biscotti will stay in a an airtight container at room temperature for up to 2 weeks.

Variation on the Nutty biscotti.

Dietary Information

Nutritional Information

Typical values*	per Serving	contents
Total Energy		293 Kcal
Protein	9%	27 Kcal
Carbohydrates	70%	206 Kcal
Fat	21%	61 Kcsal

Factoid

Biscotti known also as cantucci, are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy,and may be dipped in a drink, traditionally Vin Santo. Cantuccio is an old Italian word that literally means "little place", "nook", or "corner" but that, in the past, was also used to indicate a little piece of bread with a lot of crust (usually the first and last slices of the loaf, the "corners"). The word biscotto, used in modern Italian to refer to a biscuit (or cookie) of any kind, originates from the medieval Latin word biscoctus, meaning "twice-cooked". It characterised oven-baked goods that were baked twice, so they became very dry and could be stored for long periods of time. Such non-perishable food was particularly useful during journeys and wars, and twice-baked breads were a staple food of the Roman legions.

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