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.”
30 biscotti

Ingredients Nutrition


  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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