We have become avid biscotti fans. The kids keep dunking it in my coffee, so not fair. I recently made Chocolate Hazelnut Biscotti and we all love it. What other recipes do you have to share.
Line the baking tray with baking paper. Cream the butter and sugar. Add the eggs and vanilla and mix until fluffy. In a medium bowl, add the flour, cocoa powder, coffee powder, baking soda, and cinnamon and mix together. Add to the butter-and-egg mixture and mix just until combined. Fold the hazelnuts and chocolate chips in, and mix until evenly distributed. The dough will be thick and hard to stir. Divide the dough into 2 equal pieces. On a lightly floured surface, roll each piece of dough into a log about 2 inches wide by 14 inches long by 1 1/2 inches high. Place the logs on the prepared tray with several inches between them. In a small bowl, mix 1 egg with 1 teaspoon of water to make an egg wash. Brush each log with egg wash, coating them evenly on the top and sides. Bake 180ºC/350ºF. for 27 minutes, until very lightly browned and somewhat firm. Remove from the oven and reduce the oven temperature to 150ºC/300ºF. Cool the logs for 20 minutes, then place them on a cutting board. With a serrated knife, slice each log on a slight angle into 3/4-inch-thick pieces, keeping them in a row. Slide the row of biscotti together, lift and place back on the cookie sheet, then separate the slices, leave 1/2 inch of space between each one. Bake again for 9 to 12 minutes, until the biscotti feel slightly firm.
An adaption of an Amy Sherber recipe.
willyow,
Mar 17, 6:23pm
We do a similar one with hazelnuts from Christchurch - really yummy. We also do one with almonds which is equally as nice - great with acup of coffee.
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