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Chocolate Biscotti (No Butter)

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“This recipe is given in grams; it's from a BBC food show. The dough can feel a bit crumbly but it's no problem. These are really good and chocolaty. I like to roast my hazelnuts in the oven. You make them fast and you can eat more of them since there is no butter in them good for lactose intolerants!!”
READY IN:
40mins
SERVES:
20
YIELD:
2 loafs
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream together the eggs with a pinch of sugar until frothy using an electric mixer.
  2. Spoon in the sugar little by little to make a pale yellow batter.
  3. Sift together flour, cocoa and baking powder; fold carefully into the egg mixture.
  4. Fold in nuts and chocolate.
  5. Chill for about 20 minutes.
  6. Flour hands and divide the dough into two.
  7. Form into logs in the length of an oven tray.
  8. Bake for 5 minutes in a 175°C (350°F) oven.
  9. Lower the temperature to 150°C (300°F) and bake for 15 minutes.
  10. Cut into pieces about ½-inch.
  11. Dry them in the oven for 15 minutes.
  12. When cool, store in an airtight tin.

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