Chocolate and almond biscotti (Marc Fosh)

Chocolate and almond biscotti (Marc Fosh)

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  • Serves: Up to 4 people

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Chocolate and almond biscotti (Marc Fosh)

Marc Fosh's chocolate and almond biscotti


Serves: 4



1. Heat oven to 180ºC.

2. Put the flour, cocoa, sugar, dark chocolate, orange zest, baking powder and a ½ teaspoon of salt into the Braun Multiquick 5’s chopper accessory and blend to a powder.

3. Add this powder to the eggs in the Braun Multiquick 5 Compact Kitchen Machine with the kneading hook and blend until the mixture forms a dough.

4. Tip the dough onto a counter dusted with flour, add the almonds and knead until smooth. Divide into 4 and shape into flat, rectangles. Lift them onto a
paper-lined baking sheet. Bake for 25 minutes or until a toothpick inserted in the centre comes out clean, then leave to cool.

5. Use a serrated knife to cut the baked dough into bitesize pieces. Place on a clean baking sheet and bake them for a second time for 15 minutes, turning once until crisp. Allow to cool on a wire rack and store for up to 10 days in an airtight container.


Marc Fosh’s tip

For an extra touch, dip half of each biscotti into melted white chocolate and allow to cool. For me, it’s the perfect afternoon indulgence coupled with an espresso.

This recipe was prepared using the Braun Multiquick 5 hand blender with its chopper accessory and compact kitchen machine with the kneading hook.


• 200g plain flour
• 80g dark cocoa powder
• 150g caster sugar
• 60g dark chocolate, chopped
• ¾ teaspoon of baking powder
• 3 whole eggs
• Grated zest of half an orange
• 100g peeled almonds, lightly toasted
• ½ teaspoon of salt

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