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Chocolate biscotti
Pistachios, cranberries & vanilla
Chocolate biscotti
Makes 30
Cooks In1H 35M
DifficultyNot too tricky
Nutrition per serving
Jamie Magazine
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Ingredients
- 200 g plain flour
- 60 g quality cocoa powder
- 175 g caster sugar
- 100 g quality dark chocolate (70%)
- 100 g shelled pistachios
- 40 g dried cranberries
- ¾ teaspoon baking powder
- 3 medium free-range eggs
- 1 teaspoon vanilla extract
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Jamie Magazine
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Method
- Heat the oven 180ºC/gas 4. Line 2 large baking trays with baking paper.
- Weigh out all the dry ingredients and very roughly chop the chocolate, pistachios and cranberries into chunks.
- Put the flour, cocoa, sugar, half of the chocolate, baking powder and ½ teaspoon of sea salt into a food processor. Pulse until the mixture resembles fine crumbs.
- Beat together and add the eggs and vanilla and pulse until the dough just comes together.
- Tip onto a floured surface, add the pistachios and cranberries and work the dough to a ball.
- Divide the dough into 2 pieces and shape each piece into a log approximately 3cm x 30cm.
- Carefully transfer the dough logs onto one of the baking trays and bake for 25 minutes, until hard on the outside but not all the way through – this will allow you to slice the biscotti without the log crumbling. Leave to cool in the tin.
- With a serrated knife, cut the biscotti diagonally into 1.5cm-thick slices. Arrange the slices on the baking sheets and bake for 15 to 20 minutes, until firm. The biscuits may still seem a little soft but they will firm up as they cool.
- Melt the remaining chocolate in a bowl over a pan of gently simmering water. Drizzle it over the biscotti and leave for about 20 minutes to set. These will keep in an airtight container for a few days.
Tips
Biscotti are sometimes also known as ‘cantuccini’, or ‘coffee bread’ – and that’s precisely what these crunchy biscuits are perfect for: dunk one in an espresso, or just enjoy with a glass of vin santo.
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