Another really easy recipe for your biscuit collection, Chocolate Chip Biscotti

Biscotti It has been such a long time since I have been able to truly bake ūüė¶ I have been working full time and baking sadly was one of the¬†casualties. ¬†After much soul searching though I decided to follow my bliss and quit my job and try and find one that works for me and my family. Scary but very liberating. Only been at home for a few days but thought I would do a family favourite that my daughter especially likes to dunk in tea! Personally these biscotti are scrummy with an excellent coffee, but truly, whatever floats your boat is good.

Thanks as ever to Nigella for the recipe which I only tweak a bit.


  • 1 egg
  • 100g caster sugar
  • 1/2 teaspoon real vanilla extract – I use vanilla paste for preference but either is good
  • few drops of almond essence
  • 125g plain flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Nigella’s recipe is for 50g shelled almonds and 75g¬†chocolate¬†chips. I tend to use around 50g¬†chocolate¬†chips and no almonds but I think you can use anything that your family loves, white¬†chocolate¬†chips and dark combined may be nice. Hmmm may do that next time…..


  • Preheat oven to gas mark 4/180 degrees C
  • Whisk the egg and sugar together until thick and pale. I use an electric whisk for this and also the freshest eggs tend to whip up much more satisfactorily. When you lift your whisk out of the mix it will leave a trail of ribbons.
  • Beat in the vanilla and almond essences, then fold in the flour, baking¬†powder¬†and salt.
  • Then add your almonds/chocolate¬†chips or whatever you have decided to experiment with. I usually jump in with clean hands at this point as that is much easier.
  • Once you have all your ingredients combined you need to shape the dough into a log about 25 x 5 cm and place this onto a baking tray that you have lined with baking paper.
  • Bake for 25 minutes till a pale brown colour. Check your oven after about 17. Mine usually is done at around 22 minutes.
  • Remove from the oven and leave to harden slightly for around 5 minutes.
  • Then cut diagonal slants about 1cm in thickness so that you have finger like pieces.
  • Place these back down on your baking sheet and bake for 10 minutes, flip them over and then give them another 5 minutes.
  • Cool on a rack and then store in an airtight container for the 5 minutes you have before the family realises they exist and nom the lot!

Biscotti and coffee