Here's the one I use every Christmas (have copied it from my post in a Christmas thread). You could just leave out the nuts, and the coffee, it wouldn't make much of a different tbh:
Chocolate Mocca Biscotti
Note: this biscotti is ?twice-baked? but is not as dry and hard as the usual biscotti you can get. If you want a drier, harder/crisper biscuit, I think you could probably turn down the oven temp at the second baking and bake for longer until they had dried out, but I have never tried this!
Ingredients
Dough
100g dark chocolate, grated
1 heaped teaspoon instant coffee powder mixed with 1 tsp hot water
260g plain flour
10g cocoa
½ tsp ground cinnamon
100g icing sugar
125g butter at room temp
1 whole egg
2 egg yolks
Seeds of 1 vanilla pod (I usually use a few drops of vanilla essence instead)
100g whole, skinned almonds (have also done this with walnuts and pecans)
Decoration
50g milk chocolate
Method
Preheat oven to 180°C
- Sieve the flour, cocoa and cinnamon, and mix together with all the other dough ingredients. It will form a stiff, sticky dough. Try to handle it as little as possible and use a floured surface & hands for the next bit!
- Form the dough into 3 rolls each 20cm long, place on baking parchment on tray and bake on the 2nd from bottom rail (track? runner? no idea what it?s called!) in oven for 15 mins. Take out and allow to cool.
- Slice the rolls diagonally into 1cm wide slices. Place on baking paper and bake for 12mins. Allow to cool completely.
- Melt deco chocolate in bowl. Dip each biscuit in halfway. Place on non-stick paper and allow to harden.
I usually give them a dusting of icing sugar mixed with cocoa before serving, and keep them in a tin.
You need a good, sharp knife for the slicing because the dough is still quite soft, and you want to get through the nuts without ?ripping? everything iyswim.
They dry out more the longer you keep them, which is not necessarily a bad thing with this type of .