These dark beauties are a great after-dinner biscotti. I kept them small so they are the perfect size for dunking into an espresso. The dark chocolate chunks and the slight bittersweet tang of the almonds is a great accompaniment to strong coffee. This recipe yielded 25 small but chunky biscotti but you could probably get 50 out of it if you sliced them more thinly than I did.
Chocolate Almond Biscotti
200g plain flour, plus extra for shaping the dough
60g cocoa powder
150g caster sugar
60g dark chocolate, chopped
¾ tsp baking powder
½ tsp salt
3 eggs , beaten
1 tsp vanilla extract
100g blanched almonds , toasted
Heat oven to 180C/fan 160C/gas 4. Put the flour, cocoa, sugar, dark chocolate, baking powder and 1/2 tsp salt into a food processor. Pulse until pulverised. Add the eggs and vanilla and pulse until a dough forms. Tip the dough onto a counter dusted with flour and knead in the nuts. Divide into 4 and shape into 2.5cm wide x 30cm flat logs. Lift them onto a paper-lined baking sheet. Bake for 25 minutes. Cool.
Use a serrated knife to diagonally cut the baked dough into 1.5cm pieces. Put on a baking sheet and cook for 15 minutes. Cool on a rack. Store for up to 10 days in an airtight container.