Chocolate and Marcona Almond Biscotti recipe

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  • Serves 10
  • 15 mins to prepare and 1 hr to cook
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Customer recipe by Elizabeth
Added 41 months ago

I have tried all sorts of plain and traditionally flavoured biscotti and some really wacky flavour combinations too. If you use great ingredients you don't need to overdo the number of flavours. I love chocolate, nuts and biscuits and this rich combination of superior dark chocolate and wonderful Marcona almonds is a traditional combination with a twist.

Pre-heat oven to 180C (160C fan oven), mark 4. Line a large baking sheet with non-stick baking parchment.

Mix together the flour, cocoa powder, chocolate chunks, almond pieces and salt.

Beat the butter and sugar together until light and fluffy. Gradually whisk in the beaten eggs.

Stir the dry ingredients into the wet ingredients and mix to form a stiff dough.

With floured hands, shape the dough into two slightly flattened logs, approximately 30cm x 5com. Sprinkle with icing sugar.

Bake the logs for 40-45 mins or until slightly firm to the touch. Cool on the baking sheet for about 10 mins.

Cut diagonally into 2cm thick slices. Arrange the pieces, cut-side down, on the baking sheet and bake again for 15 mins or until crisp. Cool on a wire rack.

Keep in an air-tight container for up to a week or freeze for up to one month. To serve: dip into espresso coffee, Amaretto or coffee liqueur, or the traditional Italian way - Vin Santo.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 300g Finest plain flour
  • 75g cocoa powder
  • 1 tsp baking powder
  • 150g Finest Swiss dark chocolate 72%, roughly cut into chunks
  • 150g Finest Roasted Marcona almonds, roughly quartered
  • 75g unsalted butter, softened
  • 225g granulated sugar
  • 2 large eggs, beaten
  • 1 tsp salt
  • 1 tbsp icing sugar
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