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Chocolate and macadamia biscotti | Daily Mail Online

Chocolate and macadamia biscotti

Biscotti are delicious – but not cheap to buy, so try making your own. They keep well in an airtight tin and are delicious with creamy puds in need of contrasting crunch. 

Biscotti are delicious – but not cheap to buy, so try making your own. They keep well in an airtight tin and are delicious with creamy puds in need of contrasting crunch

MAKES 24

200g plain flour

50g cocoa powder

1½ tsp baking powder

½ tsp ground ginger

pinch of salt

150g caster sugar

100g macadamias, roughly chopped

  • 2 large eggs, beaten
  • Preheat the oven to 190C/ 170C fan/gas 5.
  • Combine everything except the eggs in a big bowl. Gradually add the beaten eggs to the mixture and combine to make a fairly stiff dough.
  • Divide the dough into three and form into sausage-shaped logs. Place on a lined baking sheet, spacing them out, and bake for 25 minutes.
  • Wait until just cool enough to handle, then gently cut the logs on the diagonal to form 1cm slices (a serrated bread knife works best). Return the biscotti to the baking sheet (you may need a second one) and bake for a further 10 minutes, turning them over after 5 minutes.

 

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