Laura
Arnold
Lara M
Sara Dobson
CibbuanoChocolate & Hazelnut biscotti
January 13th 2007 01:14
Chocolate & Hazelnut biscotti
Crunchy Chocolate & Hazelnut biscotti goodness! Very satisfying if you need to crunch your way through some anger issues, or if you just need a biscuit to dip into your afternoon tea/coffee. One of the great things about biscotti is that it keeps well, and can be stored in an airtight container for up to one month. But I’m pretty sure that it will all be eaten before a month is up!
Surprisingly one would think naturally that all biscotti would taste very similar, however I have to say that this chocolate & hazelnut biscotti tasted very different to the coffee & hazelnut biscotti I cooked a while back. Just goes to show how one ingredient can make a world of a difference!
Chocolate & Hazelnut biscotti
Ingredients: 160mL (2/3 cup) honey, 2 eggs at room temperature, 1 tsp vanilla essence, 2 cups plain flour, ¼ cup cocoa powder, 1 tsp baking powder, ¼ tsp ground cardamom, 100g hazelnuts
Steps: Preheat the oven to 180 degrees Celsius. Line 2 large baking trays with baking paper. Using electric beaters whisk together the honey and eggs in a small bowl until thick and pale. Whisk in the vanilla essence.
Sift the flour, cocoa, baking powder and cardamom into a large bowl. Stir in the hazelnuts. Add then add the egg mixture and use a wooden spoon to mix until well combined. Turn the dough onto a lightly floured surface and knead lightly until smooth. Halve the dough and shape each portion into a log about 22 cm long. Place the logs on the lined baking trays, flatten each slightly until about 6cm wide.
Bake in the oven for 25-30 minutes or until lightly coloured and firm to touch. Remove from the oven and set aside for one hour or until cooled completely.
Reduce the oven temperature to 150 degrees Celsius. Use a serrated knife to diagonally cut the logs into 1cm-thick slices. Place the slices in a single layer on the lined trays and bake, turning halfway through cooking, for a further 15-20 minutes or until crisp. Cool completely on trays
Makes about 25
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