Description
Crisp, twice-baked biscotti bursting with hazelnut and cinnamon flavor. Perfect with coffee or dessert wine.
Ingredients
Units
Scale
- 6 oz (180 g) Hazelnuts
- 2 tbsp water
- 4 oz (110 g) butter
- 3 eggs
- 7 oz (200 g) caster sugar
- 1 lbs (630 g) plain flour
- 3 tbsp cinnamon powder
- 1 tsp baking powder
- 1/2 tsp salt
- 4 oz (100 g) cooking chocolate
Instructions
- Preheat oven to 356°F (180°C).
- Roast the hazelnuts in the oven for about 10 minutes and allow to cool.
- Mix the butter until fluffy, then add eggs, sugar, and water until thoroughly mixed and creamy.
- Add the flour, baking powder, cinnamon, and salt. Mix until a dough forms; then add the hazelnuts and mix until evenly dispersed.
- On a greased baking tray, divide the dough in two and roll each into logs no higher than 2 cm. Press down to widen as desired.
- Bake in the preheated oven for 30 minutes, until golden brown, and let cool for 5 minutes.
- Place the logs on a chopping board and diagonally slice each into 2cm-thick pieces.
- Place the pieces back on the tray and bake for 5 minutes, or until golden. Turn and bake for another 5 minutes.
- Melt some cooking chocolate in a bowl set over a pot of boiling water.
- Once the biscotti have cooled, decorate with the melted chocolate as desired.
Notes
- To prevent the biscotti from becoming too hard, ensure your oven temperature is accurate and don’t overbake.
- For a richer flavor, toast the hazelnuts in a dry pan on the stovetop before adding them to the dough.
- Store biscotti in an airtight container at room temperature for up to two weeks; they’ll stay crisp longer if stored in a cool, dry place.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 150
- Sugar: 15
- Sodium: 50
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Carbohydrates: 20
- Fiber: 2
- Protein: 3
- Cholesterol: 20