How to Bake Biscotti with Mocha Dipping Sauce

Yields: 20 biscotti

Preparation time: 20 mins

Cooking time: 1 hour

Ingredients needed to make Biscotti with Mocha Dipping Sauce:

For the biscotti base:

• 9 oz plain flour
• 9 oz caster sugar
• ½ tsp baking powder
• 3 eggs, beaten
• 4 ½ oz dried cranberries, chopped
• 8 oz pistachios, shelled and chopped
• Zest of 1 lemon, finely grated

For the mocha dipping sauce:

• 3 ½ oz espresso coffee
• 5 fl oz double cream
• 5 ½ oz dark chocolate
• 3 ½ fl oz honey
• 3 ½ oz small marshmallows

Cooking instructions for Biscotti with Mocha Dipping Sauce:

• For the biscotti base, warm up your oven to 325 degrees F.
• Place the flour in a bowl and stir in sugar and a dash of baking powder until mixed well.
• Pour in the beaten eggs gradually, while blending it into the mixture at the same time until they gather together into a dough.
• Scatter the cranberries, pistachios as well as lemon zest into the dough and knead them together until uniformly incorporated into it.
• Continue to knead the dough gently and split it into two equal portions.
• Roll each of them into a rectangular log and place it into a baking tray, earlier lined with a sheet of parchment paper.
• Bake them in the hot oven for 25 minutes and take it out.
• Set aside to cool to some extent and slice it into ½’’ thick pieces.
• Scatter them into the tray and bake further for another 15 minutes.
• Flip them over and bake for 10 more minutes or until they turn golden brown in colour.
• To make the dipping sauce, dump all its ingredients into a heavy-bottomed saucepan and heat them over slow flame, stirring regularly, until the chocolate as well as the marshmallows melt completely.
• Tip it into a cup and serve immediately alongside the cranberry and pistachio biscotti.
• Dunk in and enjoy!

Image credit: Wikimedia Commons