Chocolate biscotti

Posted on August 21, 2013 by Charmaine

choc biscotti edited

I made biscotti for the first time when I was looking for a baked good to whip up that didn’t involve butter (I’d run out and was too lazy to run out for some) and utilised whatever ingredients I already had in my pantry. What’s great about biscotti is that the options to customise the flavours and additions to suit your current fancy are really quite myriad. Pistachio, cashew or almond; dried cranberry, apricot or orange zest; chocolate dipped or otherwise, etc etc etc. My first couple of attempts at making biscotti was the classic almond recipe from the Kitchenaid recipe book that came with my little red baby; and subsequently, I moved on to this more decadent version that would be chocolatey enough for a post-meal sweet.

I used the recipe from David Lebovitz and very slightly adapted it. His recipe includes the option of dipping the baked product into melted dark chocolate. I’ve not done that, as I find the biscotti already gorgeously chocolatey enough. And best of all, I can somewhat kid myself into thinking that it’s reasonably healthy (and has protein in the form of almonds too) since there is no butter in the ingredients. Enjoy!

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Charmaine

About Charmaine Toh

Charmaine considers gluttony the most beautiful sin, and enjoys exemplifying it as she goes about her daily activities. Luckily for her, she currently lives in Hong Kong, the purported greatest city in Asia for everything to do with food (it’s a close fight with Singapore, where she was born and bred). These days she can be found (over)eating, thinking of what and where to eat next, and attempting various recipes in her kitchen.

What Others Are Saying

  1. Joy August 24, 2013 at 11:55 pm

    What a coincidence….I happened to make biscotti this morning and then I chanced upon your post! It seems difficult to get a nice and sharply sliced surface. When I cut the loaf this morning, the texture was slightly cake-like and started to crumble when sliced into it. So mine ended up looking very rustic! How was your texture at that point?

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