Chocolate Almond Biscotti Recipe Kit Recipe

Italian cuisine · 150 calories

Chocolate Almond Biscotti Recipe Kit recipe

About this recipe

Indulge in the perfect blend of chocolate and almonds with our Chocolate Almond Biscotti Recipe Kit. This kit includes everything you need to create these classic Italian twice-baked cookies, featuring rich cocoa powder, crunchy whole almonds, and just the right touch of sweetness. Perfectly crisp and ideal for dipping in your favorite coffee or tea, these biscotti are a delightful treat for any time of day. With easy-to-follow, step-by-step instructions, this recipe is approachable for bakers of all skill levels. Bring the warmth of homemade Italian baking to your kitchen and enjoy the satisfying crunch and deep chocolate flavor of these irresistible biscotti. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 700G Natco Blanched Whole Almonds, 700G
  • 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
  • 100G Borwicks Bicarbonate Of Soda, 100G
  • 450G Bertolli Olive Oil Light Spread
  • 190G Dr. Oetker Fine 100% Dark Cocoa Powder
  • 500G Tate & Lyle Fairtrade Fondant Icing Sugar
  • NaN Mcdougalls Self Raising Flour

Instructions

  1. 1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. 2. In a large bowl, mix together 1 cup of flour, 2 teaspoons of baking powder, 1/2 teaspoon of bicarbonate of soda, and 1/2 cup of dark cocoa powder.
  3. 3. Add 1/2 cup of fondant icing sugar to the dry ingredients and stir until well combined.
  4. 4. In a separate bowl, combine 1/4 cup of olive oil light spread, 1/4 cup of milk, and 1 teaspoon of white vinegar.
  5. 5. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
  6. 6. Fold in 1/2 cup of chopped hazelnuts into the dough.
  7. 7. Divide the dough into two equal portions and shape each into a log, about 10 inches long, on the prepared baking sheet.
  8. 8. Bake the logs in the preheated oven for 25-30 minutes, or until they are firm to the touch.
  9. 9. Remove the logs from the oven and allow them to cool for about 10 minutes.
  10. 10. Slice the logs diagonally into 1/2-inch thick biscotti slices.
  11. 11. Place the biscotti slices back on the baking sheet and bake for an additional 10-12 minutes on each side for extra crunchiness.
  12. 12. Once baked, allow the biscotti to cool completely on a wire rack before serving.