Chocolate Hazelnut Biscotti

"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."
 
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photo by a food.com user photo by a food.com user
Ready In:
55mins
Ingredients:
7
Yields:
40 biscotti
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ingredients

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directions

  • 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.
  • 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.
  • Turn out onto a lightly floured surface and knead briefly, then halve.
  • 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.
  • Slice the logs diagonally into 5mm-thick slices, place on the oven trays and return to the oven for 10 minutes or until dry.
  • Cool on a wire rack, then store in an airtight container for up to 2 days.

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Reviews

  1. 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!!!
     
  2. 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)
     
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RECIPE SUBMITTED BY

July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
 
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