Chocolate biscotti:
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400g (14 oz, 2 cups) caster sugar
60g (2 oz, 0.5 cup) cocoa powder
5 eggs
1 teaspoon vanilla extract
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
150g (5 oz, 1.5 cup) flaked (slivered) almonds.
To prepare :
✮ Preheat the oven to 180º C (355º F, Gas mark 4).
✮ Grease two rimmed baking trays, or line with baking parchment.
✮ In a large bowl, combine all the ingredients except the almonds; mix well with a spoon.
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✮ Place half of the dough on one of the prepared baking trays. Form a slightly rounded 10 x 30cm (4 x 12 in) loaf that is about 2cm (1/2 in) thick. Repeat with the remaining dough on the second baking tray.
✮ Bake for 30 minutes.
✮ Remove from the oven and reduce the temperature to 170º C (335º F, gas mark 3).
✮ Allow the loaves to cool for 20 to 25 minutes, then cut into slices about 3cm (1 in) thick.
✮ Lay the slices cut side down on the baking trays and bake for a further 15 minutes.
✮ Turn them over and bake another 15 minutes or until very crisp.
✮ Allow the cooked biscotti to cool, then store in an airtight container.
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