This biscotti is very aromatic and chocolaty, with crunchy walnuts and hint of cinnamon makes a perfect treat with a coffee or chocolate sauce. It originated from Italy and is twice baked, which means it is slightly harder and can be stored for longer, but don't count on that- there is never any leftovers for next day, at my house :)
- 1 glass of plain flour
- 1/4 cup of good quality cocoa powder
- 1 egg
- 90g honey
- 1/4 cup of caster sugar
- 1/2 tsp bicarb. of soda
- 1/4 cup of chopped hazelnuts
- 1/4 cup chopped almonds (skin off)
- handful of dark chocolate chips
- 1 tsp cinnamon or gingerbread spice
Mix flour with cocoa powder, cinnamon and soda. In a separate bowl mix an egg with sugar and honey. Add the egg mixture to dry ingredients and mix well. Add chocolate, walnuts and almonds and mix again.
Shape a 30cm long loaf and place on a lined baking tray.
Bake at 180 C for 30 minutes. Bread can crack- so don't worry if your does!
Take out the oven and leave to cool.
When cooled completely, cut carefully into 1cm thick slices and place back on the tray. Place back in the oven for about 7 minutes at 180 C, then turn onto the other side and bake for further 7 minutes.
This recipe makes about 30 biscotti.