Introduction
Everyone loves a crunchy chocolate treat, and this Chocolate Biscotti is no different. It’s surprisingly easy to make and only takes a quick bake at 175°C for 5 minutes, then 150°C for 15 minutes. Once sliced, it goes back in the oven to dry out for that perfect biscotti crunch, ideal for dipping into coffee or enjoying on its own.
Cream eggs, salt and sugar till light and fluffy.
Add sifted flour, baking powder and coco.
Add toasted nuts
Roll into roll and flatten using icing sugar.
Bake at 175° for 5 minute then 150 for 15 minute slice and dry in oven for 10 minute
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