I have been incredibly obsessed with Davids’ Tea lately. I think it’s my friend Julia’s fault mainly 😉 My favourite tea is coco chai rooibos, and if you know me, you’ve definitely heard me recommend it once or twice…
Today I’ll be showing you a great recipe that is a perfect pairing with tea! Oddly enough, this recipe was simple. I’ll be honest and tell you that I was a bit scared to make it. Biscotti had always seemed daunting. Happily, it turned out delicious!
- 1 cup + 2 tablespoons butter, softened
- 1 1/3 cup soft light brown sugar
- 2/3 cup sugar
- 3 large eggs, beaten
- 5 cups all-purpose flour, sifted
- 1 cup chocolate chips (or you can use cocoa chocolate, roughly cut)
- 1 cup sliced almonds
Preheat the oven to 350°F and line two baking trays with parchment paper.
In a large bowl, cream the butter and sugars, then add the eggs. Slowly stir in the flour, then fold in the chocolate and almonds.
Shape the dough into a large oblong, wrap in clingfilm and chill for about 30 minutes. Remove the clingfilm and cut the dough in half lengthways, shaping it into two oblongs. Place one on each baking tray – the mixture will spread, so they need space.
Bake for about 35 minutes, until just turning brown. Cool for 5 minutes, then use a serrated knife to cut into 1cm (½in) slices.
Return to the oven, switch off and leave until cold, turning carefully after 20 minutes. Store in an airtight container until ready to serve