Chocolate and hazelnut biscotti

Chocolate and hazelnut, what a perfect flavour combination for a coffee dunking biscuit! Well, I certainly think so. It turns out biscotti are super easy to make. If you make these with a good quality cocoa, you’ll be glad. The flavour is sensational.

300 grams flour
150 grams caster sugar
1 pinch salt
1 tablespoon baking powder
1 tablespoon Fair trade cocoa powder, sifted
80 grams hazelnuts
1/2 teaspoon vanilla bean paste
1 tablespoon Galliano
2 eggs
1 egg yolk

Preheat the oven to 180oC.

Thoroughly combine the flour, sugar, baking powder, sifted cocoa and hazelnuts. In a separate bowl, beat together the vanilla, Galliano, eggs and yolk till thoroughly combined. Pour the wet ingredients into the dry and combine to form a dough.

Roll into a log and lay on a lined baking tray. Bake for 30-40 minutes or till golden all over. Allow to cool.

Reduce the oven temperature to 150oC. Using a serrated knife, slice the log into pieces about 5 millimetres thick. Lay these slices flat on the baking tray. Return to the oven for about ten minutes to dry out.

Allow the biscuits to cool and store in an airtight container.

Chocolate and hazelnut biscotti

Chocolate and hazelnut biscotti

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About Susan

Susan is the ACT Convenor of the Women's International League for Peace and Freedom. She is currently undertaking a PhD in International Relations. Susan continues to work on the Annual Civil Society Dialogue on Women, Peace and Security.
This entry was posted in In-Betweens, Morning or afternoon tea, Snack and tagged , . Bookmark the permalink.

2 Responses to Chocolate and hazelnut biscotti

  1. Pingback: Birthday biscotti | Susan's Sumptuous Suppers

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