Biscotti are baked twice: first as a log, then sliced and toasted until crunchy. This cocoa version is packed with whole almonds, and Scyavuru Almond Cream 22% adds flavour and helps bind the dough. Dip them in coffee or a sweet wine.
Crunchy twice-baked biscotti with almonds and cocoa, perfect with coffee.
- Prep20 min
- Cooking45 min
- Makes30 biscotti
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Ingredients (about 30 biscotti)
- 250 g plain flour
- 30 g unsweetened cocoa powder
- 150 g sugar
- 2 eggs
- 60 g Scyavuru Almond Cream 22%
- 1 tsp baking powder
- A pinch of salt
- 150 g whole almonds, skin on
Preparation
- 1. Make the dough Mix the dry ingredients, add the eggs and almond cream and knead briefly. Work in the almonds until the dough is compact.
- 2. Shape the logs Shape into two logs about 4 cm wide on a lined baking tray.
- 3. First bake Bake at 180°C (355°F) for 25 minutes, then let them cool for 10 minutes.
- 4. Slice and toast Cut into 1 cm diagonal slices and toast at 150°C (300°F) for 10–12 minutes per side. Let them cool: they keep for two weeks in a tin.
What you need from our pantry
The Scyavuru products used in this recipe, made in Sicily and delivered to your door.
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