Chocolate Biscotti (No Butter)

"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!!"
 
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photo by WaterMelon photo by WaterMelon
photo by WaterMelon
photo by WaterMelon photo by WaterMelon
photo by WaterMelon photo by WaterMelon
Ready In:
40mins
Ingredients:
8
Yields:
2 loafs
Serves:
20
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ingredients

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directions

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

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Reviews

  1. Amazing - my husband made this. He reduced the sugar to 146g and used walnuts for the nuts and then used semisweet chopped baking chocolate that had 6 g of sugar per serving. I fell in love with my man all over again... A keeper (the recipe and the hubby!)
     
  2. Beautiful Chocolate Biscotti!! yum! this was delicious and I will make it again and again! A perfect simple and delightful recipe. I did have to bake it for 30 minutes though instead of the 15 in the recipe. A new farourite... thanks!
     
  3. Great flavour and easy to prepare. I used walnuts and left out the chocolate and increased the cocoa to 60grams. Not too sweet with a good chocolate flavour. I did find it hard to cut into slices without crumbling but I always have that problem with most biscotti recipes so that's probably just me or my knife! Do try this one - it's going to be a regular for me from now on.
     
  4. Thanks for this lovely recipe! I made these as gifts for my friends, and of course I had to sneak a couple of pieces for myself (for chef's approval). These have a deep chocolatey taste, very adult 'cookies'. I used Swiss 72% dark chocolate. I decreased the sugar to 100g. I had a problem with the baking times - After the initial 5mins (175C), I had to bake the logs for about 30mins for them to be firm and dry, and the sliced biscotti for 15mins each side (150C) for them to be crunchy.
     
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