Swirled choc-almond biscotti

swirled choc-almond biscotti
25 Item



1.Beat butter, sugar and essence in medium bowl until just combined.
2.Add eggs, one at a time, beating until combined between additions. Stir in flour, baking powder, soda and nuts. Cover, refrigerate 1 hour.
3.Preheat oven to 180&degC.
4.Halve dough. Knead cocoa into one half of the dough; shape into a 30cm log. Knead extra flour into remaining dough; shape into a 30cm log. Gently twist cocoa log and plain log together; place on lightly greased oven tray.
5.Bake about 45 minutes or until lightly browned and firm; stand 10 minutes.
6.Reduce oven temperature to 160&degC.
7.Using serrated or electric knife, cut log, diagonally, into 1cm slices. Place slices on ungreased oven trays.
8.Bake in moderately slow oven about 15 minutes or until dry and crisp, turning halfway through cooking; cool on wire racks.

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