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Fudgy Chocolate Biscotti

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“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:
1hr
YIELD:
30 biscotti
UNITS:
US

Ingredients Nutrition

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.

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