Double Chocolate Biscotti Aga

Double Chocolate Biscotti Aga

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Course Aga, cake, Dessert
Cuisine Italian
Servings 8


  • 250 g plain flour
  • 60 g unsweetened dark cocoa powder
  • 1 tsp baking soda
  • 85 g butter softened
  • 220 g brown sugar
  • 50 g flaked almond or other nuts
  • 2 large eggs
  • 2 tsp vanilla extract
  • 200 g milk chocolate chopped
  • 2 tbsp icing sugar


  • Preheat the baking oven. Line a large baking tray with parchment paper or the aga liner.
  • In a bowl, sieve together the flour, cocoa powder, baking soda and salt.
  • In a separate bowl, beat together butter and sugar until light and fluffy. Add eggs and vanilla extract and beat until combined well. Stir in flour mixture to form a stiff dough then add in chocolate chips and stir until combined.
  • Divide the dough in half.
  • Lightly flour a work surface and dust your hands too, then shape the dough into two slightly flattened logs on to the prepared baking trays, each approximately 12 inches long and 2 inches wide. Dust with icing sugar.
  • Place in the baking oven and bake for 30 - 35 minutes, or until slightly firm to the touch. Remove from the oven and set aside to cool for 5 minutes.
  • Transfer to cutting board and cut diagonally into about 1 to 2 cm slices.
  • Arrange the biscotti, cut sides down, on baking sheet and return in the simmering oven for about 20-30 minutes, or until crisp. Cool on a rack.
  • Serve the biscotti with your favourite dessert or coffee.
Keyword afternoon tea, Aga cooker, biscuit, Cake

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