Chocolate Biscotti
Inspired by techniques from King Arthur Baking, America's Test Kitchen and NYT Cooking.
These chocolate biscotti follow the almond biscotti method, with cocoa swapped in for some of the flour, a touch more sugar, fewer almonds and chocolate chunks folded through — judge doneness by the firm, cracked top rather than colour, since the dark dough makes golden edges hard to spot.
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Method
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Free sugars
8.8 g per serving
17.6 % of the 50 g daily maximum · 35.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large metal baking tray lined with baking paper
- large bowl and whisk
- serrated bread knife
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 117 kcal |
| Protein | 2.5 g |
| Carbohydrate | 16.9 g |
| of which sugars | 9 g |
| of which free sugars | 8.8 g |
| Fat | 5 g |
| of which saturates | 2 g |
| Fibre | 1.2 g |
| Salt | 0.17 g |
Protein per 100 kcal
2.1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
