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Chocolate biscotti
Perfect for dipping into tea and coffee (or even served alongside affogato), these twice-baked Italian-inspired cookies are tasty morsels that are great to have stocked in your cookie jar. They also make thoughtful gifts for friends and family when beautifully wrapped.

Chocolate biscotti

Makes: 24 biscotti

Ingredients

1 box NOMU MiniMakes Chocolate Cookie Dough Mix
50g unsalted butter, melted 
1 large egg
30g dark chocolate, chopped
30g roasted whole almonds, chopped (optional)

Directions

Preheat your oven to 180°C and line two trays with baking paper.

Whisk the melted butter and sugar (sachet 1) together, then whisk in the egg until combined. Add the cookie mix (sachet 2) along with the chocolate and almonds and mix to form a uniform dough – you may need to use your hands to bring the dough together.

Shape the dough into a log on one of the prepared trays, pressing it down until about 2cm high and 6cm wide.

Bake for 25-30 minutes or until cooked through, then remove from the oven and allow to cool for 10 minutes. Reduce the oven temperature to 160°C.

Using a large sharp serrated knife, slice the warm biscuit log from the short end into 1cm-thick slices. Space the biscotti cut-side up on the prepared baking trays and place in the oven to dry for 10-15 minutes, flipping the biscotti over halfway through.

Transfer to wire racks to cool completely and store in a cookie jar.

Tip: Roasting nuts helps to brings out their natural flavour. Simply place the whole almonds on a baking tray and roast at 180°C for 10 minutes. Drizzle the cooled biscotti with dark chocolate for an extra special treat.

Ingredients

1 box NOMU MiniMakes Chocolate Cookie Dough Mix
50g unsalted butter, melted 
1 large egg
30g dark chocolate, chopped
30g roasted whole almonds, chopped (optional)

Directions

Preheat your oven to 180°C and line two trays with baking paper.

Whisk the melted butter and sugar (sachet 1) together, then whisk in the egg until combined. Add the cookie mix (sachet 2) along with the chocolate and almonds and mix to form a uniform dough – you may need to use your hands to bring the dough together.

Shape the dough into a log on one of the prepared trays, pressing it down until about 2cm high and 6cm wide.

Bake for 25-30 minutes or until cooked through, then remove from the oven and allow to cool for 10 minutes. Reduce the oven temperature to 160°C.

Using a large sharp serrated knife, slice the warm biscuit log from the short end into 1cm-thick slices. Space the biscotti cut-side up on the prepared baking trays and place in the oven to dry for 10-15 minutes, flipping the biscotti over halfway through.

Transfer to wire racks to cool completely and store in a cookie jar.

Tip: Roasting nuts helps to brings out their natural flavour. Simply place the whole almonds on a baking tray and roast at 180°C for 10 minutes. Drizzle the cooled biscotti with dark chocolate for an extra special treat.

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