Chocolate Hazelnut Biscotti

bluemoon downunder's Note:

Another fabulous recipe in the first edition - September 2005 - of the new Australian magazine 'Notebook: ideas for living'. It's part of a suggested Father's Day luncheon. I am posting it here for safe-keeping, and for the Zaar World Tour 2005.

• Total Time: 55 mins
• Prep Time: 20 mins
• Cook Time: 35 mins

Ingredients:

Yield: 40 biscotti

• 1 cup raw hazelnuts
• 1 2/3 cups plain flour
• 2 tablespoons Dutch-processed cocoa powder
• 3/4 cup caster sugar
• 1/2 teaspoon baking powder
• 3 eggs, lightly beaten
• 1 orange, zest of, finely grated

Directions:

1. Preheat oven to 200º Celsius Roast the hazelnuts on an oven tray for 10 minutes or until they are golden and the skins are flaking. Rub well in a clean tea towel to remove the skins. Chop coarsely.
2. Sift the flour, cocoa, sugar, baking powder and cinnamon into a separate bowl, and gradually add the egg mixture to the dry ingredients, stirring to form a dough.
3. Turn out onto a lightly floured surface and knead briefly, then halve.
4. Shape into 2 separate 25cm-long logs; place the logs on an oven tray lined with baking paper, bake for 15 minutes, then remove from the oven and allow to stand for 5 minutes.
5. Slice the logs diagonally into 5mm-thick slices, place on the oven trays and return to the oven for 10 minutes or until dry.
6. Cool on a wire rack, then store in an airtight container for up to 2 days.

Reviews

[Margii]

Haven't made these but was googling recipes and found the original on a website and it calls for 1 tsp ground cinnamon. Just thought I would let everyone know as the OP had accidently omitted it. Thanks Oh and will be making these tomorrow!!!

[Ms*Bindy]

These are very good. They are a little difficult to handle. I looked at my dough in step 3 and knew that there was no way I would be kneading this dough....far too sticky. So, I just divided it in half and placed it on my baking sheets and did my best to form the logs with a rubber spatula. For step 5 I baked for the 10 minutes, then flipped them over and baked for another 10 minutes, as I like my biscotti very dry and crunchy. (Also, directions mention cinnamon, but it is not on the ingredient list...I used 1/2 tsp)