Chocolate Biscottis
AuthorPriyanka SivaramakrishnanDifficultyIntermediateCrispy on the outside and yet somehow so moist. The best accompaniment to evening tea!
Preheat oven to 350F. To line the trays, I suggest using silicone baking sheets. They are easy to clean and you can reuse them for a long, long time.
Sift the flour, baking powder, and salt. Keep it aside.
In a big bowl, cream the butter and sugar until it is light and fluffy. More the better. Add one egg at a time, mixing each one well before adding the other.
Beat in the vanilla essence and Nutella. Blend it well before adding all the dry ingredients. Fold in the chocolate chips.
Scrape out the sticky dough onto a clean, flat surface. Sprinkle some flour on the dough and knead it into a ball. If it is still sticky, sprinkle some more flour. Cut the ball into half and make them into 2 inch wide logs. It should be as tall as the breath of your finger.
Bake the log for about 30 minutes. Leave it to cool for 5 minutes. Just enough to harden a little. Using a big knife, cut the log into 1/2 inch slices. You don't have to move it from the tray, they are going right back in.
Flip them on to their side and bake them for another 15 minutes. Leave them to cool.
You could arrange them to stand and sieve some confectioner's sugar.
Ingredients
Directions
Preheat oven to 350F. To line the trays, I suggest using silicone baking sheets. They are easy to clean and you can reuse them for a long, long time.
Sift the flour, baking powder, and salt. Keep it aside.
In a big bowl, cream the butter and sugar until it is light and fluffy. More the better. Add one egg at a time, mixing each one well before adding the other.
Beat in the vanilla essence and Nutella. Blend it well before adding all the dry ingredients. Fold in the chocolate chips.
Scrape out the sticky dough onto a clean, flat surface. Sprinkle some flour on the dough and knead it into a ball. If it is still sticky, sprinkle some more flour. Cut the ball into half and make them into 2 inch wide logs. It should be as tall as the breath of your finger.
Bake the log for about 30 minutes. Leave it to cool for 5 minutes. Just enough to harden a little. Using a big knife, cut the log into 1/2 inch slices. You don't have to move it from the tray, they are going right back in.
Flip them on to their side and bake them for another 15 minutes. Leave them to cool.
You could arrange them to stand and sieve some confectioner's sugar.
Notes