One of my favourite things to do on a Sunday evening, actually anytime at all but especially on a Sunday, is bake! So this evening I whipped out one of my favourite baking books, picked a page at random, and set to work. I was a bit skeptical before I started because I haven't had the best success with biscuits, but I was absolutely thrilled with how these turned out. They were perfectly crisp, incredibly moreish and would be perfect for dipping into a coffee.
To make these yourself, heat your oven to 180ºC and roast 100g whole blanched almonds in the oven for 6-8 minutes, or until golden brown. Leave them to cool for a bit, then chop each nut in half and set aside. Gently melt 100g unsalted butter in the microwave and leave to cool slightly. Put 3 medium eggs in a large mixing bowl and whisk until frothy. Add 200g caster sugar and 1/2 tsp vanilla extract and whisk until very thick. Pour the melted butter into the bowl and whisk until combined. Sift in 325g plain flour, 2 tsp baking powder, 3 tbsp cocoa powder and a pinch of salt. Stir with a wooden spoon until well combined. Stir in the chopped nuts and 110g dark chocolate, roughly chopped. Split the mixture in half and place each half on a lined baking tray. Using your hands, mould the dough into a log shape. Place in the oven and bake for approximately 25 minutes, or until barely firm when gently pressed in the centre. Remove from the oven and allow to cool completely. When cooled, reheat the oven to 180ºC. Using a serrated bread knife, gently slice the log into 1cm slices and place them on a baking sheet. Place in the oven and bake for 10 minutes until firm and dry. Remove from the oven and leave for about 5 minutes before transferring to a wire rack to cool completely. When the biscotti has cooled completely, melt 150g dark chocolate. Dip one end of each biscotti into the chocolate and then place on a sheet of baking paper to set.
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