Chocolate Hazelnut Biscotti
- Ready In:
- 55mins
- Ingredients:
- 7
- Yields:
-
40 biscotti
ingredients
- 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
- 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
-
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)
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!
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<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!