Biscotti is usually twice-baked, but this once-baked version will leave you more time to enjoy dipping the crunchy cookies into coffee or dessert wine, Italian-style. Bake a double batch, for yourself and to give away to friends who have been good
125g butter, softened
375g sugar
3 eggs
15g chocolate powder
685g flour
2 1/2 teaspoons baking powder
1/8 teaspoon salt 1 lemon, zested
1 tablespoon aniseeds
125g almonds, coarsely chopped and toasted
2 tablespoons Grand Marnier (optional)
Preheat the oven to l80ºC. Cream the but ter and sugar together until light and fluffy. Add the eggs, one at a time, fol lowed by the chocolate powder.
Combine the flour, baking powder and salt; add to the chocolate mixture with the lemon zest, aniseeds, chopped almonds and Grand Mamier, if using. Mix well.
Divide the dough in half. With lightly moistened hands, shape each half into a 22x5cm log. Flatten the logs slightly.Wrap the dough with cling film and refrigerate for 1 hour.
Cut the logs into long, thin slices and place on a silicone mat- or paper-lined baking tray Bake for 10 minutes - or longer for crisper biscotti. Remove to wire racks to cool completely before storing in an airtight container.
