These Italian double-baked biscuits are best dipped in espresso or coffee.
Preheat the oven to 180°C / 355°F and line a baking sheet with parchment paper. In a medium bowl combine sugar, egg and vanilla extract and using an electric mixer, fitted with whisks, mix the ingredients until the mixture is creamy and forms little soft peaks when you remove the whisks. In a second bowl sieve through flour, baking powder, and cinnamon. Gently fold in the flour mixture under the egg mixture. Stir in chocolate, almonds and pine nuts. Transfer the dough onto a lightly floured workspace and form it into a rope, ca. 25 cm / 9 inch long and 3 cm / 1.2 inches in diameter. Transfer the rope onto the baking sheet. Bake, 20 – 25 minutes, until golden. Take out of the oven and let it cool down and set for about 5 minutes. Store in an airtight container.Italian Chocolate Biscotti
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looks delicious!
Thank you!