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Double Chocolate Biscotti

A community recipe by

Not tested or verified by Nigella.com

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Introduction

These richly chocolate biscotti have a lovely sweet/salty taste.

These richly chocolate biscotti have a lovely sweet/salty taste.

Double Chocolate Biscotti

Ingredients

Makes: 24 - 28

Metric Cups
  • 1½ cups all-purpose flour
  • ⅓ cup cornmeal
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • ⅓ cup unsweetened cocoa
  • 3 medium eggs
  • ⅔ cup superfine sugar
  • 1 orange zest
  • 1 cup bittersweet chocolate chips
  • 375 grams plain flour
  • 80 grams cornmeal
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • 83 grams cocoa powder
  • 3 medium eggs
  • 165 grams caster sugar
  • 1 orange zest
  • 250 grams dark chocolate chips

Method

Double Chocolate Biscotti is a community recipe submitted by Vickii and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  1. Preheat oven to 175C or 325F Line a cookie sheet with baking paper.
  2. You will need 2 medium/large bowls. Into one bowl sift the first 5 ingredients.
  3. In the second bowl, whisk together the eggs, sugar and orange zest until thick and creamy.
  4. Mix the chcolate chips into the dry ingredients. Add the dry ingredients into the egg mixture and mix well until you achieve a sticky, firm dough. Divide the dough into two.
  5. With wet hands,shape each piece of dough into a even, flat sausage. Please them on the baking sheet with a bit of space between the two.
  6. Bake them for 25 minutes in the centre of the oven. After 25 minutes, remove the tray and let them cool a bit (about 5 - 10 minutes). Keep the oven on.
  7. Using a serrated edge knife, cut the biscotti into 1cm slices. Place these back on the tray, upright or flat, and put the tray back into the oven. Switch off the oven and leave the biscotti in there until cold. When they have cooled totally in the oven, they will be very dense and crisp. Perfect with a cup of coffee!
  1. Preheat oven to 175C or 325F Line a cookie sheet with baking paper.
  2. You will need 2 medium/large bowls. Into one bowl sift the first 5 ingredients.
  3. In the second bowl, whisk together the eggs, sugar and orange zest until thick and creamy.
  4. Mix the chcolate chips into the dry ingredients. Add the dry ingredients into the egg mixture and mix well until you achieve a sticky, firm dough. Divide the dough into two.
  5. With wet hands,shape each piece of dough into a even, flat sausage. Please them on the baking sheet with a bit of space between the two.
  6. Bake them for 25 minutes in the centre of the oven. After 25 minutes, remove the tray and let them cool a bit (about 5 - 10 minutes). Keep the oven on.
  7. Using a serrated edge knife, cut the biscotti into 1cm slices. Place these back on the tray, upright or flat, and put the tray back into the oven. Switch off the oven and leave the biscotti in there until cold. When they have cooled totally in the oven, they will be very dense and crisp. Perfect with a cup of coffee!

Additional Information

These biscotti will keep fresh and crisp for a couple of weeks in an airtight container.

These biscotti will keep fresh and crisp for a couple of weeks in an airtight container.

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