Chocolate and Almond Biscotti

Cook time 1 hour
Servings 36


1 cup caster sugar
3 eggs
2½ cups plain flour, sifted
1½ tsp baking powder
150g (1 cup) whole almonds, toasted and roughly chopped
100g milk chocolate, chopped

Chocolate and Almond Biscotti


Beat together the sugar and eggs until pale and thick. Fold in the flour, baking powder, almonds and chocolate until well combined. Turn out onto a lightly floured surface and knead until smooth.

Divide the mixture in two and shape each into 30 × 5cm logs. Place on lined baking trays and bake at 180°C for 25-30 minutes until lightly browned and firm to touch. Allow to cool for 10 minutes.

Reduce the oven to 150°C. Using a serrated knife, cut the logs on the diagonal into 1cm slices, then lay them, cut side down, on the tray and bake for 10 minutes. Turn and bake a further 10 minutes. Cool completely, then store in an airtight container for 2-3 weeks.