Ingredients
- 250g self raising flour
- 50g salted butter
- 100g brown sugar
- 100g flaked almonds
- 3 eggs
- 100g Artisan cocoa nibs
Instructions
- Melt butter and leave to cool
- Roast flaked almonds in the oven and leave to cool (or buy flaked almonds already roasted)
- In a large bowl, sift flour and add sugar, almonds and cocoa nibs
- Beat eggs and butter together and add to the dry ingredients
- Work into a slightly sticky dough
- Shape into a flattened log and bake in the over for 20 minutes at 190 degrees C
- Take out of oven and leave it to cool for 30 minutes
- Cut the log into individual biscotti
- Place them in plaque and return to over at 190 degrees C for a further 15 minutes
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