Description
Hazelnut Cinnamon & Chocolate Biscotti Recipe:
Ingredients
Scale
- 180g Hazelnuts
- 2 tbsp water
- 110g butter
- 3 eggs
- 200g caster sugar
- 630g plain flour
- 3 tbsp cinnamon powder
- 1 tsp baking powder
- ½ tsp salt
- 100g cooking chocolate
Instructions
- Preheat oven to 180°C. Roast the hazelnuts in the oven for about 10 minutes and then allow to cool
- Mix the butter until fluffy then add eggs, sugar, the water until thoroughly mixed and creamy. Add the flour, baking powder, cinnamon and salt. Mix until it forms a dough – then add in the hazelnuts and mix in until evenly dispersed.
- On a tray with greaseproofpaper – divide the dough in two and roll each into log shapes with your hands. They should be no higher than 2 cm. And you can press them down to make them wider depending on the width of biscotti you like.
- Bake in the preheated oven for 30 minutes until golden brown and leave to cool for 5 minutes.
- Place the logs on a chopping board. Diagonally slice each log into 2cm-thick pieces. Place back on the tray, and bake for 5 minutes, or until golden. Turn them over and bake for another 5 minutes.
- Melt some cooking chocolate in a pyrex bowl over a pot with boiling water. Once the biscotti have cooled you can use the chocolate to decorate them however you like. I used a knife – scooped some chocolate on the end and then pulled it back and forth with my hand over the biscotti to give the messy stripey effect. You can also dip them in!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Pastry