Chocolate and raisin biscotti recipe

  • makes 50 biscotti
  • 15mins to prepare and 35mins to cook, plus 20mins for cooling
  • 39 calories / serving
  • Freezable
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Try something different with your Christmas baking this year and impress your guests with this rich after-dinner treat. These biscotti - which in Italian means "twice-baked" - are delicious and packed with the bitter-sweet festive flavours of chocolate and raisin. 

Pre-heat the oven to 180°C/Gas mark 4. Line a baking tray with non-stick baking parchment paper.

Mix together the flour, sugar, cocoa powder, vanilla essence and baking powder. Add the egg, zest and juice of lemon and a pinch of salt.

Knead by hand the chocolate drops and raisins so that all the ingredients are completely mixed in together. Divide the dough into 3. Using your hands roll into sausage shapes about 2.5 cm in diameter then flatten slightly.

Place on a baking tray, spaced well apart, then bake for 25 minutes or until pale golden. Remove and leave to cool for 10 minutes. Reduce the oven temperature to 150°C/Gas mark 3.

Using a serrated knife and cutting at an angle, cut each ‘sausage’ into very thin slices. Lay the slices on the baking tray and cook for a further 10 minutes or until dry and firm.

Leave to cool on a wire rack. 

*Some Kosher products may be available in limited stores.

See more Kosher recipes

  • Ingredients

  • 250g plain flour
  • 180g (6oz) caster sugar
  • 30g cocoa powder
  • 1 tsp vanilla essence
  • 1 tsp baking powder
  • 2 eggs
  • zest and juice of 1 lemon
  • pinch of salt
  • 100g raisins
  • chocolate drops
  • Energy 165kj 39kcal 2%
  • Fat 1g 1%
  • Saturates 0g 2%
  • Sugars 4g 4%
  • Salt 0.1g 1%

of the reference intake
Carbohydrate 7.6g Protein 1g Fibre 0.5g


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