Fudgy Chocolate Biscotti

A slightly softer version of biscotti, although if you want them hard just cook for another 10 minutes at the end until they are crisp.

• Ready In: 1 hr
• Yields: 30 biscotti

Ingredients

• 125  g butter, chopped
• 1  cup caster sugar
• 2  eggs
• 2  cups flour
• 1  teaspoon bicarbonate of soda
• 1⁄2 cup cocoa powder
• 1  cup  blanched almond
• 1⁄2 cup  dark chocolate chips

Directions

1. Beat butter and sugar in a small bowl with electric beaters until fluffy.
2. Add eggs, one at a time, and beat until combined.
3. Transfer to a large bowl and stir in the sifted flour, bicarb soda and cocoa.
4. Stir then add nuts and chocolate and mix in to a smooth dough.
5. Divide dough in half and roll each half into a 30cm log shape.
6. Place onto a greased oven tray.
7. Cook in 180 degree C oven for about 30 minutes.
8. Cool on tray.
9. Using a serrated knife, cut biscotti diagonally into 1 cm thick slices.
10. Place slices in a single layer onto baking paper lined oven trays.
11. Cook at 150 degrees C for 15 minutes or until biscotti are crisp around the edges but sligtly soft in the centre.
12. Cool on trays and serve with fresh brewed coffee.