Biscotti (pronounced bɪˈskoti) are Italian almond biscuits that originated in the city of Prato. The dough is formed into logs, baked, cooled slightly and baked again in slices.  They are, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally wine!   Guess what, you don’t have to be Italian to enjoy these delicious cookies.
I love Biscotti, I love that they are crispy on the edges with just the tiniest bit of softness in the centre.   The best part about crunchy Biscotti cookies is that they are perfect for dunking in a nice cup of coffee or tea (or wine for that matter)
I have a little confession to make – lately my life has been full of simple pleasures ….such as  a night spent out at the movies, a bottle of Cabernet Sauvignon to accompany a simple meal  and these Classic Italian Chocolate Biscotti from Chef Karen at Guvon Academy  are my favourites and easy to make and wow, thy literally just melt in your mouth   These pleasures may seem small & insignificant, but together for met they form a gratified moment in time.
These traditional Biscotti with whole almonds scattered throughout are the ultimate indulgence. The addition of chocolate just gives them an unexpected little twist.   Even if you don’t like Biscotti, I can promise you that this recipe will change everything you know about it.

Chef Karen’s Classic Italian Chocolate Biscotti

Alright, let’s get started:

INGREDIENTS:

550g Flour
100G Cocoa Powder
15g Baking Powder
350g Sugar
200g Ground Almonds
500g Whole Almonds
250g Eggs
200g Dark coverture chocolate (blended)
B-well non-stick spray (as required)

METHOD:
Pre-heat oven to 170̊ ̊C
Combine all dry ingredients (except the sugar) in a bowl, stirring with a whisk. Set aside.
In a medium bowl, whisk the eggs, sugar and orange juice together.
Pour the egg mixture into the flour mixture and gently mix with a wooden spoon to a soft dough
With floured hands, divide the dough in two and shape each half into an 15-16cm logs and place each half onto a baking sheet that has been sprayed with B-well non-stick spray
Bake for 25 minutes, or until the top and sides of the Biscotti slabs are lightly browned and firm to the touch
Remove from the oven, but do not turn off the heat. Allow to cool for 10 minutes.
Once the logs are cool enough to handle, cut into 1-2 cm thick slices.
Set slices cut sides on the baking sheets.
Return to the oven to continue baking for 5 minutes at 140 ̊C Turn Biscotti over and bake other side for 5 minutes.
Remove from the oven and allow cooling for 5 minutes on the baking sheet.

Blog by:
Marie- Rose (Guvon Hotels & Spas guest blogger)