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BISCOTTI

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Serves: 8

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Perfect on the side with an interesting ice-cream for dessert, but come into their own with coffee, great to give to people as they keep really well in an airtight container, couldn't tell you how long they last, I've never been able to keep one in the house long enough to go stale!

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Ingredients

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¾ cup raw sugar
  • ½ cup hazelnuts
  • 2 oz roughly chopped bittersweet chocolate
  • 3 eggs
  • 2 ½ teaspoons best vanilla extract

Method

  1. Preheat your oven to 160 degrees C. (325 degrees F) If they are not already skinned place hazelnuts on a tray and toast them in the oven for 10 minutes or until they smell toasty, keep an eye on them this can happen fast!
  2. Take them out of the oven and tip them into a tea towel and rub them roughly with the towel, the papery skins should all flake off onto the towel. That was the tricky bit...
  3. Now mix together flour, baking powder, sugar, nuts and chocolate make sure the nut and chocolate are well coated in the dry ingredients, they seem to remain suspended better in the mix, rather than sinking to the bottom. I use the dough hooks on an electric mixture but a wooden spoon is just fine, add the eggs and vanilla and mix well to form a dough.
  4.  Knead the dough on a lightly floured surface until smooth and shape into two flattish logs. Place them on a baking tray lined with baking paper/parchment and bake for 35 - 40 minutes, remove from the oven and allow to cool completely.
  5. Cut the logs into 5mm (thin as you can) slices and lay them back onto the tray, pop them back into the oven for 10 minutes until the biscotti are golden crisp and to your liking!
  6. I swap the choc chips and nuts for 3/4 cup of almonds (much more traditional) perfect with espresso or with 3/4 cup of glace ginger and 2 teaspoons of ground cinnamon.. quiet adult and nice with good vanilla ice cream ..don't be afraid to play around with this one!

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