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Deborah Dana
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Recipe of Almond Biscotti Covered with Chocolate
Recipe

Almond Biscotti Covered with Chocolate

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Rich Italian cookies with almonds and orange zest grated in chocolate.
Learn more about Deborah Dana

Ingredients

20 portions
  • 2 cups flour
  • 3/4 cups cornstarch
  • 1 1/2 tablespoons baking soda
  • 1 tablespoon salt
  • 1 cup sugar
  • 3 eggs
  • 3 tablespoons orange zest
  • 3/4 cups unsalted almond, in pieces
  • 350 grams bittersweet chocolate

Preparation

Pre warm the oven to 170 degrees Celsius.
Prepare a baking sheet with waxed paper.
In a bowl, combine the flour, cornstarch, baking powder and salt.
In another bowl with an electric mixer beat the sugar and eggs for 3-4 minutes. Add the orange zest and flour and continue whisking. Add the almonds.
Divide the dough into two equal amounts by placing them on the baking sheet.
Grease your hands with butter or water and mold the dough to make two loaves of approx. 20 x 6 cm.
Bake the loaves for 35 minutes or until they are lightly browned and remove from the oven. Allow them to cool for 5 minutes.
With a knife to cut bread cut pieces of biscotti shape and place on the baking sheet. Bake for 25 minutes or until golden brown. Remove from the oven and allow to cool.
Melt the chocolate in a bain-marie until it is 100% melted.
Soak each biscotti in the chocolate and place in a rack on a baking sheet, allow the chocolate to become hard.

PRESENTATION

Serve the biscotti with coffee or tea.

TIPS

Biscotti can be stored in an airless container for up to 2-3 weeks.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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