Karen Blanchè –
Chocolate Biscotti
Karen Blanchè –
Chocolate Biscotti
Tyd:
35 Min
Bedien:
12 Porsies
Soet
Bestanddele:
550g Flour
100g Cocoa powder
15g Baking powder
350g Sugar
200g Ground almonds
500g Almonds (whole)
60g Orange juice micro zest
250g Eggs
200g Dark coverture chocolate (blended)
B-Well non-stick spray
(as required)
Metode:
- Combine all the ingredients to a soft dough.
- Portion & dust with flour.
- Form into logs.
- Bake 170˚C until golden Slice while still warm.
- Place onto wire cooling racks & dry for further 10 min at 140˚C.