So this is perhaps not your traditional biscotti, as it contains no nuts, but not eveyyone likes nuts and indeed many people are allergic and I see no reason why they should not delight in these yummy treats.
They are however twice baked in the traditional way and are still very crunchy indeed, so perfect for dunking in your choice of hot beverage.
They are very quick to whip and do not require any strange ingredients, I had all I needed in the cupboard and made them after they were requested without any extra shopping trips.
Raisin and chocolate Biscotti
140g plain flour
150g caster sugar
tsp baking powder
tsp vanilla paste
50g dark chocolate chips
Preheat the oven to 150C/130C FAN and grease and flour a large baking sheet.
Mix the flour sugar and baking power together. Whisk together the eggs and vanilla and add to the bowl. Mix until it has all just about come together. Add the raisins and chocolate and mix until they are well distributed and everything is incorporated.
Spoon the dough into a log shape on the baking sheet, about 20cm long and 5cm wide. It will spread so do not make it too wide, it does not spread length ways so much.
Bake for 35 minutes until golden. Remove from the oven and using a sharp knife cut into slices 1cm wide.
Lay the slices baking on the baking sheet and cook for a further 10 minutes. Remove the sheet from the oven and turn the slices over. Put back in the oven for a further 10 minutes.
Remove from the oven and allow to cool on a wire rack.
As I said these are very crunchy and so perfect for dunking in the drink of your choice, They are very moreish though and 24 lasted a grand total of two days with only two of us in the house...