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Karen Blanchè – Chocolate Biscotti

Karen Blanchè – Chocolate Biscotti

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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.
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