At first glance, these biscotti appear as elegant, elongated cookies, but with just one bite, you will be transported to a realm of pure chocolate bliss. The deep cocoa aroma fills the air, teasing your taste buds. As you take a nibble, the biscotti's firm exterior gives way to a delicate yet satisfying crunch, leading you to the heart of its chocolatey core.
Ingredients
4 OZ / 100 G all-purpose flour
0.5 TSP baking soda
0.5 TSP salt
1 EA egg
2.5 OZ / 70 G caster sugar
1 TBSP softened unsalted butter
1 TBSP vegetable oil
0.5 TSP vanilla extract
2 OZ / 50 G almond slices
1 OZ / 25 G pistachio
0.5 EA lemon zest
2 TBSP cocoa powder
Directions
Add your flour, baking soda, almond slices, pistachio and lemon zest to the mixing bowl. Mix with the butterfly whisk inserted for 1 minute / speed 3 / stir to aerate the flour.
Remove the butterfly whisk, then add your sugar, salt, melted butter, vegetable oil, egg, cocoa powder and vanilla to the mixing bowl. Knead your dough using the kneading mode for 45 seconds.
Roll the dough into a rectangular shape of 1 inch (2.5 cm) thick and bake it in a preheated oven at 180°C / 360°F for about 15 to 20 minutes. Remove them from the oven and let the biscuit cool down.
Reduce your oven temperature to 160°C / 320°F and slice your biscuit into 0.5 inch thick. Lay onto the baking sheet, then bake again for 15 minutes till cooked through.
