Can’t make up your mind whether you like a chocolate or vanilla biscotti?
Make this two-toned Vanilla and Cocoa Biscotti, then roll into one log, baked and cut into pieces.
They are finally baked again, to make a tender, easy to eat Biscotti perfect for your next tea or coffee.
As they are not made with chocolate they are perfect as a sneaky breakfast alternative. Make them even better for you, substitute Cacao for the Cocoa. You may need a little extra sugar if you do so.
This style of chocolate biscotti make for a wonderful Christmas gift wrapped in cellophane with a ribbon or alternatively boxed with tissue paper inside.
If you have always made the traditional kind, try these for size they will become your new favourite biscotti.
Chocolate Biscotti, two-toned, a nice tender cookie.
- 180g butter
- 180g caster sugar
- 180g eggs ( 3 x 60g eggs)
- 430g plain flour or Spelt
- 30g cocoa
- 30g plain flour
- 1 teaspoon vanilla beans
- Pre-heat oven to 180 degree Celsius.
- Make sure your butter is at room temperature and beat it in with the sugar until light and fluffy consistency.
- Add eggs one a time, beat well before each addition.
- Mix in the 430g flour until it forms a smooth dough.
- Separate the dough into two, making one slightly larger than the other. In the smaller roll, flatten and dust with cocoa and knead into the dough until it is mixed through well.
- With the additional plain flour and vanilla into the plain dough. This will make both rolls the same consistency.
- Flatten the plain dough into a rectangle shape with a rolling pin.
- Roll out the cocoa dough into a log slightly shorter than the vanilla dough.
- Place the chocolate dough over the plain one, and wrap the plain dough around the chocolate one to form one log. Roll the two together, to ensure no air pockets.
- Place the log onto a baking dish lined with baking paper.
- Score with a knife three quarter deep 2 cm apart or desired thickness.
- Bake for 30-35 minutes. Check the base before removing. Cooking time with depend on exact thickness of roll.
- Allow to cool, then cut all the way down where you made your vertical cuts before baking. Stand each piece in the baking dish you used before and double bake in low heat ( 120 degrees ) for another 30-40 minutes or until desired texture.
The size of your eggs will determine how much flour you will use. It is best to weigh your eggs before using.
Test out one biscuit by breaking in half and feeling inside to see if the biscuit is crisp all the way through.
A slow oven ensures the cookie will crisp evenly throughout. Baking time is longer though.