Tues, 27th October

Biscotti are the perfect bite for an afternoon or else serve them with a morning coffee on the weekend. Personally, I like to make these to munch on while I prepare a large and more substantial brunch! You need to whip the sugar and eggs to incorporate a lot of air as you want the consistency to be thick and mousse-like. This is what gives the biscotti their unique, light texture and a hard snap when you bite into them. Store in an airtight container for 3-5 days but they are definitely best eaten on the day they’re made.

Helen James


  • 1 cup (125g) plain flour
  • ⅓ cup & 1 tbsp (80g) sugar
  • ½ tsp baking powder
  • 1 medium egg
  • ½ cup (75g) almonds
  • 80g Considered Ginger Dark Chocolate (chopped)

  1. 1. Pre-heat the oven to 180ºC
  2. 2. Line a large baking tin with baking parchment.
  3. 3. In a bowl mix the egg and sugar until pale and thick. Continue whisking until you reach the ribbon stage (the mixture will leave a visible trail when you lift the whisk).
  4. 4. Carefully fold in the flour, baking powder, almonds and chocolate until it comes together to form a solid dough.
  5. 5. Turn the dough out onto a floured board and form the dough into a flat long mound (approx. 25 x 5cm).
  6. 6. Place on the lined baking tray and bake for 25-30 mins.
  7. 7. Remove from the oven, leave to cool slightly, then cut the loaf into 2cm thick slices using a serrated knife and lay the slices on the baking tray.
  8. 8. Bake for another 10-15 minutes (turning them over half way) until golden-brown.
  9. 9. Remove from the oven and allow to cool. Enjoy!

Let me know if you make this and how you get on #consideredbyhj

Considered by Helen James is available at selected stores

Products used: 3 pack Tea Towel3511144 Ellis Mug3540132