Double Chocolate Biscotti Aga
Ingredients
- 250 g plain flour
- 60 g unsweetened dark cocoa powder
- 1 tsp baking soda
- 85 g butter softened
- 220 g brown sugar
- 50 g flaked almond or other nuts
- 2 large eggs
- 2 tsp vanilla extract
- 200 g milk chocolate chopped
- 2 tbsp icing sugar
Method
- Preheat the baking oven. Line a large baking tray with parchment paper or the aga liner.
- In a bowl, sieve together the flour, cocoa powder, baking soda and salt.
- In a separate bowl, beat together butter and sugar until light and fluffy. Add eggs and vanilla extract and beat until combined well. Stir in flour mixture to form a stiff dough then add in chocolate chips and stir until combined.
- Divide the dough in half.
- Lightly flour a work surface and dust your hands too, then shape the dough into two slightly flattened logs on to the prepared baking trays, each approximately 12 inches long and 2 inches wide. Dust with icing sugar.
- Place in the baking oven and bake for 30 - 35 minutes, or until slightly firm to the touch. Remove from the oven and set aside to cool for 5 minutes.
- Transfer to cutting board and cut diagonally into about 1 to 2 cm slices.
- Arrange the biscotti, cut sides down, on baking sheet and return in the simmering oven for about 20-30 minutes, or until crisp. Cool on a rack.
- Serve the biscotti with your favourite dessert or coffee.
