For christmas I bought my wife a Nespresso Coffee maker which I have reviewed here. I love everything about this coffee maker and would rate it as my third most loved gadget. The list is topped by the Salton Bag Sealer and followed by a close collective second by my global knives.
It would be fair to say that I am not a great biscuit eater. I used to be quite big into shortbread which I believe should be made with custard powder for that extra short shortbread. I also like to use homemade shortbread for the base of my White Chocolate and Raspberry Cheesecake.
Enter the biscotti. The twice baked biscuits keep for ages and freeze really well. That is a bonus for me as I might have one or maybe two at most per day. The day after boxing day I was at a loose end so combing the internet looking for something that would take my fancy. Following is the sucessful recipe. It is chocolate chocolatey crunchy crisp and smashed up into crumbs would go well with icecream.
Ingredients
120 grams dark chocolate
120 grams butter
2 eggs
1 cup sugar
1 teaspoon vanilla essence
2-2.25 cups flour
1/2 cup unsweetened cocoa
1.5 teaspoons baking powder
1 teaspoon salt
Method.
Preheat oven to 175 degC.
Melt butter and chocolate, set aside.
In a clean bowl beat eggs and sugar until light and frothy. Add in the vanilla essence and then the reserved chocolate mix. Add the flour, cocoa, baking powder and salt. Mix until forms a thick dough.
Half mix and roll into logs. Bake in over for around 20 minutes. Remove from oven and allow to cool down. Slice on the bias into about 1/2 cm thick slices.
Reheat oven to 135 degrees and bake the slices for twenty minutes on each sides.
Allow to cool and eat.
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