Chocolate Hazelnut Biscotti |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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. 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:
1. Preheat oven to 200ยบ 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.
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