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Chocolate Covered Cinnamon Roasted Almond Biscotti

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Level: Easy

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Description

Classic almond-flavoured biscotti with chopped chocolate-covered cinnamon roasted almonds.

Ingredients

  • 2-⅛ ounces, weight Chocolate Covered Cinnamon Roasted Almonds
  • 2 ounces, weight Granulated Sugar
  • 1 whole Egg
  • ½ teaspoons Almond Extract
  • 3-¼ ounces, weight Plain Flour
  • ½ teaspoons Baking Powder

Preparation

Roughly chop the almonds.

Combine the sugar, egg and almond flavouring and whisk using an electric whisk until the mixture is light and well combined.

Add the flour, baking powder and chopped nuts to form a sticky-looking dough. With well-floured hands, transfer the dough onto a lined baking tray and smoosh it into a long log shape.

Bake at 180ºC (or 355ºF) for around 25 minutes, until lightly browned.

Allowed to cool completely (this is important as it is much easier to cut when cool) and cut horizontally to make the traditional biscotti shape.

Bake again for 7 minutes, then flip over and bake for another 7 minutes.

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