Chocolate and chestnut biscotti
Tipo de receta: Dessert
Cocina: Italian
Raciones: 25
Hard twice baked cookies made with chestnut flour and chocolate chips
  • 3 medium eggs
  • 180g sugar (1 cup)
  • 150g AP flour (1⅕ cup)
  • 200g chestnut flour (1⅓ cup)
  • 1 tsp baking powder
  • 100g chocolate chips or chunks (0.5 cup)
  • 100g raw almonds, blanched or whole (0.5 cup)
  1. Break the eggs into a bowl and add sugar. Stir until the sugar dissolves.
  2. Sift the regular flour with the baking powder. Add eggs and mix well by hand or in a stand mixer with the paddle attachment.
  3. chocolate chestnut biscotti
  4. Then add the whole almonds and chocolate chips, and mix the best you can to evenly distribute them.
  5. chocolate chestnut biscotti
  6. Divide the dough in half and shape both halves into thin loaves as depicted in the images. Lay them on a mat or parchment paper and bake 25-30 minutes at 180º C, 355ºF (no convection).
  7. chocolate chestnut biscotti
  8. When the loaves are golden brown and firm to the touch, remove from the oven and let cool 5 minutes. Then cut them into slices about 1 cm thick, be very careful as they quite brittle, and lay all the slices on a baking sheet.
  9. chocolate chestnut biscotti
  10. Then bake in the oven again to dry them about 5-7 minutes per side, at the same temperature as before. Let cool on a wire rack. And they're ready to be devoured.
Recipe by Recetas caseras con fotos paso a paso de Miriam García at