- 275g (9oz) self raising flour
- 1tsp baking powder
- 150g (6oz) golden caster sugar
- 2 eggs
- 2 tbsp sherry
- 100g (4oz) blanched almonds
- 100g (4oz) plain chocolate chips
- you will need
- 2 baking trays lined with baking parchment
Set the oven to 180°C/160c fan/ Gas4.
Place the flour, cocoa powder, sugar and baking powder in a mixing bowl and mix together. Stir in the eggs and sherry, then the almonds and choc chips and mix well until the mixture begins to come together. Using your hands lightly knead the dough, then turn out onto a lightly floured work surface and shape into 2 long fat logs
Place the logs onto a baking tray, with a little room for them to spread and bake for 35 mins
Remove the biscotti logs from the oven and leave to cool for 15 minutes until they are cool enough to slice.
Reduce the oven to 150c/130c fan/gas 3. Cut the logs into 1 cm thick slices and arrange on the baking trays, with the cut surface upwards. Bake for a further 20 minutes to dry them out. Leave to cool then store in a cake tin for up to 1 month