Dark Chocolate and All Spice Biscotti

 

For once in a long time we didn't have any commitments for the weekend, so we spent it at the beach house. It was lovely to just chill with the family. We visited the markets, went for walks to the gelateria, watched the tide come in and go out, listened to the waves roll in as we drifted off to sleep, watched movies, dunked biscotti into our coffee... the biscotti dunking was definitely a highlight.



Dark Chocolate and All Spice Biscotti
slightly adapted from here
Makes 16 - 18

2 cups plain flour
2 teaspoons ground all spice
1 teaspoon baking powder
1/4 teaspoon fine sea salt
90g ( 6 tablespoons) unsalted butter, softened
1 cup caster sugar, plus extra for sprinkling
2 eggs
1 egg yolk
3/4 cup dark chocolate chips

Preheat the oven to 160C (325F) and line a large baking sheet with baking paper. Set aside.

Sift the flour, all spice, baking powder and salt into a large bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes.

Reduce the speed to low and add one of the eggs and then the egg yolk, beating well.

Add the dry ingredients, all at once, and mix on low speed until well combined. Add the chocolate chips and mix until incorporated.

Divide the dough into two even portions. Shape the dough into two logs about 3 cms wide and 20 cms long. Place them on the prepared baking tray, leaving enough room for them to spread a little. Beat the remaining egg and brush it over the logs. Sprinkle generously with sugar and bake for 35 - 40 minutes, until baked and golden. Remove them from the oven, leave to cool for a few minutes. When cool enough to handle, use a serrated knife to slice into 2 cm thick slices. Lay the slices cut side down back onto the baking tray and bake for a further 10 - 15 minutes. Transfer to a wire rack to cool completely.