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.
|1||tablespoon||Fair trade cocoa powder, sifted|
|1/2||teaspoon||vanilla bean paste|
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.