Christmas Biscotti Recipe

Christmas Biscotti Photo: Jackie Cameron

“Christmas wouldn’t be Christmas without a full cookie jar. Chocolate locally sourced from Madagascar or Ghana and Zambian coffee makes this an African pleasure.”
— Jackie Cameron

Christmas Biscotti Recipe

Yields: 65x2cm little biscotti (so five piped line)

Ingredients:

  • 4 Egg Whites

  • ¾ cup Caster Sugar

  • 1 cup Flour

  • 20g Zambian Coffee Beans, chopped

  • 100g Dark Chocolate, roughly chopped

  • 100g Flaked Almonds - roasted

Method:

  1. Whisk egg whites until stiff

  2. Add caster sugar slowly and continue whisking until all sugar crystals are dissolved and mixture is stiff.

  3. Fold in flour, coffee, dark chocolate and nuts.

  4. Pipe onto a tray lined with greaseproof paper.

  5. Bake at 160ºC for 30 minutes.

  6. Cut thin slices at an angle, while warm, with a serrated knife. Place these onto an oven-wrack or on a tray lined with greaseproof paper, dry out in a cool oven (80°C with the door slightly open) until crisp (about 15 minutes).

Please post your comments and any food-related questions below. I look forward to hearing from you.

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